SoupCollagen

Chicken Feet Soup

A rich, collagen-packed chicken feet soup simmered low and slow with ginger and garlic — nourishing, silky and deeply traditional.

2 hrs Serves 4Easy

Instructions

1
Blanch the feet in boiling water for 2 min, drain and rinse (this gives a cleaner broth).
2
Return to the pot with ginger, garlic, onion, peppercorns and 8 cups water.
3
Bring to a boil, then reduce and simmer gently 1.5–2 hrs, skimming occasionally.
4
Add carrots and celery in the last 30 min.
5
Season with salt, finish with fresh dhania, and serve piping hot.

Blanching first removes scum for a clearer, cleaner-tasting broth.
The broth will set to a jelly when cold — that wobble is the collagen and a sign of a great pot.

Are chicken feet good for you?

Yes — they are rich in collagen, which supports skin and joint health, and they make a deeply nourishing, gelatinous broth.

How long do you boil chicken feet for soup?

Simmer gently for 1.5–2 hours so the collagen renders and the skin and tendons soften. A pressure cooker cuts this to about 35–40 minutes.