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Chicken feet soup recipe in a bowl with tender feet, carrots, celery and green onions in golden broth

Chicken Feet Soup Recipe

A rich, golden chicken feet soup recipe with tender chicken feet simmered low and slow with ginger, garlic, carrots, and celery. Collagen rich, soothing, and full of old fashioned chicken flavor.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Asian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken feet about 20 to 24 feet
  • 1 tablespoon salt for cleaning
  • 1 tablespoon vinegar for cleaning
  • 8 cups water plus more for blanching
  • 1 large onion cut into quarters
  • 5 garlic cloves smashed
  • 2 tablespoons fresh ginger sliced
  • 2 medium carrots cut into big chunks
  • 2 celery stalks cut into chunks
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon apple cider vinegar optional
  • 1½ teaspoons salt or to taste
  • 2 green onions sliced, for serving
  • Fresh cilantro or parsley for serving
  • Chili oil or red pepper flakes optional, for serving

Equipment

  • Large stockpot or Dutch oven
  • Kitchen scissors
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons

Method
 

  1. Rinse the feet, soak 15 minutes in water with the salt and vinegar, scrub well, clip off the nails (claws), and rinse again. Wash hands, board and scissors after handling raw feet.
  2. Cover the feet with water, boil 3 to 5 minutes, then drain, rinse the feet, and wash the pot.
  3. Return the feet to the pot with 8 cups fresh water, onion, garlic, ginger, bay leaves, peppercorns, and apple cider vinegar. Bring to a boil.
  4. Simmer gently for 1 hour 30 minutes, skimming any foam in the first 15 minutes. Add the carrots and celery in the last 30 minutes.
  5. Remove the bay leaves, season with salt, and serve topped with green onions, cilantro, and chili oil if you like.

Notes

Cleaning matters: the soak, scrub, and nail clipping give clean flavor and nicer feet.
The jelly is normal: collagen rich broth sets in the fridge and melts back when reheated.
Freeze plain broth in small jars for up to 3 months to enrich rice and gravies.
Pressure cooker: after blanching, cook 40 minutes at high pressure with a 10 minute natural release.
Slow cooker: cook the blanched feet and aromatics on low for 6 to 7 hours.