Chicken Feet Soup

Warm, hearty, and packed with rich flavors, this chicken feet soup is the ultimate comfort food. Don’t let its simplicity fool you—each bowl is a delicious combination of tender chicken feet, vibrant veggies, and perfectly balanced spices that will have everyone coming back for seconds

This chicken feet soup slaps better than any recipe out there. Being African, we let none of that chicken go to waste. Chicken feet could be considered a poor man’s meal but let me school you a little bit, chicken feet are a great inexpensive source of collagen and protein amongst other nutritious benefits.

This chicken feet soup is a simple yet flavorful dish that brings back the warmth and comfort of home. It’s a recipe that reminds me of family gatherings where hearty meals were the centerpiece of our time together. I love making dishes like this to create unique lasting memories for my kids, just like the ones my family created for me. The last time I made this soup, my family couldn’t get enough of it—it’s quickly becoming one of their favorites!

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Chicken feet
• Onion 
• Carrots
• Bell peppers (red, green, and yellow)
• All-purpose flour
• Olive oil
• Seasoning (paprika, oregano, garlic powder, and black pepper with a pinch of salt to taste)

How to make chicken feet soup

Cleaning the chicken feet

1. Use a sharp knife or kitchen scissors to cut off the tips of the toes where the nails are located. Check for any bruises, and discard any feet that seem damaged or unusable.
2. Boil about 2 litres of water and transfer them to a bowl or bucket then you can dip all the chicken feet in the boiling water for up to a minute or just until it hardens and look swollen. Then dilute the water with cold water for it to be lukewarm. Or you can do 1 by one. This loosens the outer layer of the skin, do not leave them in the water for too long, as it can make the skin difficult to peel
3. Use your hands to peel off the yellow outer skin, making a pulling move works better from the finger base to the nail. It should come off easily after scalding. Pay extra attention to areas between the toes and around the joints.
4. Place the peeled chicken feet in a bowl of cold water to cool them and remove any remaining debris. Use your hands or a clean brush to scrub off any dirt.

Cooking the chicken feet soup

1. Dice the peppers and onion then slice the carrots.
2. In a large pot heat up 2 tablespoons of cooking oil on medium-high heat then add the bell peppers and onions. Sautee them for up to 5 minutes.
3. Add the carrots and seasoning and let that sauté for 2 minutes more. Sprinkle a tablespoon of all-purpose flour over the veggies and mix then add 4 cups of water or chicken broth if you like followed by the cleaned chicken feet. Let this cook for 30 minutes.
4. Do a taste test and adjust the seasoning according to your preference, and then your chicken feet soup is ready to be served.

Tips and mistakes to avoid as a beginner cook

1. If you decide to use store-bought broth, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. If you’ve put too much flour and the broth is too thick for your liking then you can correct this by gradually adding water or broth and stirring until you reach your desired consistency.
3. When cleaning the chicken feet, don’t leave them in the boiling water for too long cause the yellow skin will be impossible to peel off. To make your life easier just get already cleaned chicken feet from your grocery store.

More easy soup recipes to add to rotation

How to store and reheat leftover Chicken feet soup

Allow the soup to cool completely to room temperature before storing. This helps prevent condensation, which can affect the quality of the soup.
Use airtight containers or heavy-duty freezer bags to store the soup. For convenience, consider dividing it into individual portions.

• store the soup in the refrigerator if you plan to eat it within 3–4 days.
• For longer storage, freeze the soup. It can last up to 3 months in the freezer.

Label the container with the date to keep track of its freshness.

• From the Refrigerator: Reheat the soup on the stove over medium heat, stirring occasionally, until it’s hot.
• From the Freezer: Thaw the soup overnight in the refrigerator or use the defrost setting on your microwave. Then heat on the stove or microwave until hot.

Tip: If the soup thickens during storage, add a splash of water or broth while reheating to restore its original consistency.