Chicken Foot Soup (Saturday Soup)
Traditional Saturday soup
Equipment
- Cutting board
- Knife
- Measuring spoon
- Measuring cup
- Dutch pot with lid
- Wooden spoon
- Ladle
Ingredients
- 1-2 lbs chicken feet trimmed and nails cut⠀⠀
- 2 lbs kabocha squash peeled and diced⠀⠀
- 1 lb yellow yam peeled and diced⠀⠀
- ½ lb cho cho chayote squash, peeled, seeded and diced⠀⠀
- ½ lb carrots peeled and diced⠀⠀
- 2 stalks escallion green onion, chopped⠀
- 6 pimento allspice berries⠀
- 1 tsp chopped fresh ginger or powder⠀⠀
- 4-6 cloves garlic chopped⠀⠀
- 4 bay leaves⠀⠀
- 3-4 sprigs of thyme⠀⠀
- 5-6 cups water or broth⠀⠀
- Salt and pepper to taste
Soup mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp minced onion
- 1 paprika
- 1 turmeric
- 1 dried parsley
- 1 salt
Instructions
- Rinse chicken feet with vinegar 1 part vinegar and 3 parts water. ⠀⠀
- In a large pot add pumpkin, carrots, garlic, ginger, chicken feet and water and bring to a boil. There may be fat that floats to the top, just skim it off. ⠀⠀
- Once it’s boiling add cho cho and yam and let simmer covered on medium low heat for 40 minutes.
- Add in soup mix, 1/2 tsp salt, thyme, bay leaves, pimento and escallion. Stir and let simmer for 10 more minutes. ⠀⠀
- Taste for salt and pepper, serve in a bowl and enjoy!
Notes
You can add in turnips and potatoes.
If you aren't doing a Whole30 you can add corn, dumplings and some broken up spaghetti to make it more traditional.
When you dice the yam make sure you put it in cold water, this is to prevent browning.