Chicken Foot Soup Recipe

Name: Chicken Foot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken feet; 2 each chicken breasts boned, coarsley chopped; 1 each chicken bouillon cubes; 2 quarts water for boiling; 1 small onions peeled, coarsley chopped; 1 each garlic cloves minced; 1 x scallions, spring or green onions chopped, tops and bottoms; 1 x flour, all-purpose for thickening liquid; 4 each carrots peel, cut into pieces 2 inches lonh, 1/4 inches wide; 1 x vegetable oil for saute; 1 x salt and black pepper to taste; 1 teaspoon oregano dried; 1 teaspoon rosemary leaves dried; 1 x white wine to taste

Servings: persons

2 pounds chicken feet
2 each chicken breasts boned, coarsley chopped
1 each chicken bouillon cubes
2 quarts water for boiling
1 small onions peeled, coarsley chopped
1 each garlic cloves minced
1 x scallions, spring or green onions chopped, tops and bottoms
1 x flour, all-purpose for thickening liquid
4 each carrots peel, cut into pieces 2 inches lonh, 1/4 inches wide
1 x vegetable oil for saute
1 x salt and black pepper to taste
1 teaspoon oregano dried
1 teaspoon rosemary leaves dried
1 x white wine to taste

1
["Directions: Wash them chickens feet, scrub between toes.", "Rinse in clear water.", "Wash and de-fat chicken breasts.", "Remove skin and bones.", "Cut into small pieces.", "Pat dry with paper towels, and saute in hot oil or butter for a few minutes.", "Add vegetables and spices.", "Saute a few minutes more.", "Stir, make onions soft but not browned.", "Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates.", "Do not cover skillet.", "Boil water.", "Add bouillion and dissolve (the bouillion).", "Throw in the whole mess from the skillet, all meat and vegetables.", "Toss in the feet.", "bring to a boil and then simmer until the chicken is cooked and tender.", "In a clean skillet.", "heat some oil.", "Add some flour, equal measure maybe 1/4 cup, each.", "over moderate heat, make a ""roux"" browning the flour/oil mixture, but do not burn.", "Add to the soup.", "Cook the whole thing until slightly thickened.", "Remove from heat.", "Add the rest of the wine.", "Cover.", "Let set a few minutes and serve with cooked rice (maybe add cooked rice to the soup or seperately)."]

1359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds chicken feet, 2 each chicken breasts boned, coarsley chopped, 1 each chicken bouillon cubes, 2 quarts water for boiling, and more.

Yes, Chicken Foot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Foot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions