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A bowl of delicious chicken feet soup
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Chicken Feet Soup

This delicacy is satisfyingly rich and intensely flavored. Its mouthwatering aromas, creamy texture, and intense flavor appeal to all the senses. Chicken Feet Soup is a delicious way to enjoy the world of African cooking.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 160kcal

Ingredients

  • 1 pound chicken feet, toenails removed
  • 2-3 teaspoons cooking oil
  • 1 medium onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1 small stalk celery, diced
  • 1-2 greens onions, chopped
  • 1-2 teaspoons chicken bouillon powder
  • 1 scotch bonnet (optional)
  • 1-2 cups pumpkin, chopped
  • 1-2 potatoes, chopped
  • 5 cups water, or more
  • 2 medium carrots, chopped
  • 1 ear sweet corn, sliced (optional)
  • Salt and pepper, to taste

Instructions

  • Chop the nails off the chicken feet, wash the feet, and rinse them well.
  • Peel the pumpkin and potatoes, and cut them into bite-size pieces. Cut the corn into pieces, dice the carrots, and set them aside.
  • Place oil in an appropriately sized soup pot, add onion, garlic, and thyme, then sautee for just 1-2 minutes. Then add celery and green onions and saute for another minute.
  • Add the chicken feet, scotch bonnet pepper (if using), chicken bouillon powder, 1 cup of water, and salt and pepper; stir, allowing to boil for about 5 minutes.
  • When the chicken feet have boiled for about 5 minutes, add pumpkin, potatoes, and the rest of the water. Stir the pot and continue to simmer for 25-30 minutes. Stir the soup occasionally, test if the salt suits your taste, and add water if necessary. Cook till vegetables are tender.
  • About 10 minutes before the end of cooking, add carrot and corn, stir and continue cooking until they are soft.
  • Serve hot with bread.

Notes

  • If your chicken feet come with a yellow membrane, you can easily peel it off by blanching the feet in boiling water for a few minutes and shocking them in ice water. This will loosen the skin for easy removal.
  • As the soup cooks and your veggies get tender, smash some pumpkins on the pot's side to naturally thicken the soup and enhance its richness.
  • You can serve this soup as soon as it comes together, but the longer it cooks, the better it tastes. So be patient!
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 250g | Calories: 160kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Cholesterol: 10mg | Sodium: 130mg | Fiber: 3g | Sugar: 6g