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Jamaican Chicken Foot Soup

December 11, 2014 By Tekesha 8 Comments

Jamaican Chicken Foot Soup

The weather here in Charleston has been all over the place. Hot one day, cold the next. Running the air conditioner and then running the heat. It’s a perfect storm for getting sick. One of the ways I ward off a cold is by drinking lots of soup.

This is actually 2 recipes in one. First, we’re going to make chicken feet bone broth. Bone broth is packed with nutrients like gelatin to help your joints, anti-inflammatories to control stomach acids, and marrow to boost your immune system. You can read more about the benefits of bone broth here at Paleo Leap’s Eat This: Bone Broth post. After we make the bone broth, we are going to use it in a hearty Jamaican style soup.

The traditional version leaves the chicken feet in and uses a dry packet of chicken noodle soup for flavor. I got around using the packet by adding chicken breasts to the stock. Breasts and necks add the most “chickeny” flavor to broth. The feet add body to the broth and allow the broth coat the entire inside of your mouth and make you feel satisfied after eating it.

You’ll need:

  • 1 lb chicken feet
  • 1 lb chicken breasts (2 breasts) or chicken necks
  • 3 sprigs of thyme
  • 3 garlic cloves, peeled
  • 5 quarts of water
  • 3 stalks of scallion, tops and ends removed
  • 1 turnip root, chopped
  • ½ cup pumpkin or butternut squash, chopped
  • 1 cup baby carrots
  • 7 dutch golden baby potatoes, peeled
  • ½ onion, chopped
  • 1 scotch bonnet pepper
  • 1 tbsp whole allspice berries
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper

Prepare the feet by cutting off the nails. This helps to release the gelatin into the water more quickly.

Jamaican Chicken Foot Soup 1

In a large pot, add feet, breasts, thyme, garlic and water.

Jamaican Chicken Foot Soup 2

Bring to a boil and then reduce heat to medium high and simmer gently for 2 hours.

Jamaican Chicken Foot Soup 3

Strain the soup and discard the feet and breasts.

You might be tempted to keep the breasts. Don’t. If you taste a piece, you will see that it has given up all of its flavor to the broth.

You can stop right here if you want. Sipping on a cup of this bone broth with a little salt and pepper is divine and so, so good for you!

Jamaican Chicken Foot Soup 4

If you want to continue, return the broth to the pot. If you enjoy chicken feet, you can add those back in the pot with the strained broth. I typically give the pot a quick wipe to get rid of any scum along the sides. I don’t spend time straining off scum as the broth cooks because according to Serious Eats, it isn’t necessary as you long as you strain your broth.

Prepare the remaining ingredients and add them to the pot.

Jamaican Chicken Foot Soup 5

Bring to a boil, cover and simmer on medium high heat for approximately 45 minutes, until vegetables are cooked through.

Discard the scotch bonnet pepper and serve.

Jamaican Chicken Foot Soup

5.0 from 1 reviews
Jamaican Chicken Foot Soup
 
Print
Prep time
10 mins
Cook time
2 hours 45 mins
Total time
2 hours 55 mins
 
Chicken foot bone broth used to make a comforting Jamaican soup with potatoes, turnips, carrots and seasoning.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 1 lb chicken feet
  • 1 lb chicken breasts (2 breasts) or chicken necks
  • 3 sprigs of thyme
  • 3 garlic cloves, peeled
  • 5 quarts of water
  • 3 stalks of scallion, tops and ends removed
  • 1 turnip root, chopped
  • ½ cup pumpkin or butternut squash, chopped
  • 1 cup baby carrots
  • 7 dutch golden baby potatoes, peeled
  • ½ onion, chopped
  • 1 scotch bonnet pepper
  • 1 tbsp whole allspice berries
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
Instructions
  1. Prepare the feet by cutting off the nails.
  2. In a large pot, add feet, breasts, thyme, garlic and water.
  3. Bring to a boil and then reduce heat to medium high and simmer gently for 2 hours.
  4. Strain the soup and discard the feet and breasts. Stop right here if you are just cooking bone broth.
  5. If you want to continue, return the broth to the pot. I typically give the pot a quick wipe to get rid of any scum along the sides.
  6. Prepare the remaining ingredients and add them to the pot.
  7. Bring to a boil, cover and simmer on medium high heat for approximately 45 minutes, until vegetables are cooked through.
  8. Discard the scotch bonnet pepper and serve.
Notes
The nutrition information does not include the chicken feet and chicken breasts because they are not consumed in the final dish.
Nutrition Information
Calories: 231 Fat: 6 Saturated fat: 4 Carbohydrates: 44 Sugar: 5 Sodium: 133 Fiber: 6 Protein: 5 Cholesterol: 15
3.2.2885

 

Filed Under: Soups & Stews

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Comments

  1. Charlene @ That Girl Cooks Healthy says

    December 11, 2014 at 4:16 PM

    It’s amazing how Caribbean people always manage to let no part of an animal go to waste. Such a retro recipe that brings back memories (good ones).

    Reply
    • Tekesha says

      December 11, 2014 at 6:04 PM

      I know, right?! I get so excited to see these parts show up in my regular grocery store. When I was younger, you had to find a Caribbean market to get your hands on sliced pumpkin, tripe, salt fish, pig tail, etc. And no matter the weather, we love our soup!! 😀

      Reply
      • Amol says

        August 23, 2017 at 6:50 AM

        Hi I like it

        Reply
        • Tekesha says

          August 23, 2017 at 5:28 PM

          Thanks, Amol! Glad you like it! 🙂

          Reply
    • MiamiMike says

      May 1, 2018 at 2:13 PM

      Hi Charlene, I read your comments, I/m a fella that was born in Detroit, so being from a poor family I learn and ate things WHAT My ad And Mom Could Afford, and mainly my Dad did all the cooking….I still eat it today because I love it and it/s good ..Yes beans with ham hocks, or salt pork, Pig Feet, pig tails, Different types of Soups, Ox Tails OMG My Favorite, head cheese, Tripe, Ribs Of Course, Neck Bones with Spaghetti Sauce, liver I know many folks don/t like it, all kinds of fish, Tripe its ok was not my favorite lol, and many other things.. Today I/m making CHICKEN Feet Soup…I/m in Miami Now and many folks say to me how can you eat that? , Hey its no problem for me its good… I will be doing other things and sharing my cooking here this is my first time on this site, I cme across it when I ws looking how to make chicken feet soup…hagd MiamiMike

      Reply
      • Tekesha says

        May 1, 2018 at 4:34 PM

        I love this! Thanks for leaving a comment, Mike! 🙂

        Reply
  2. Lynda says

    May 14, 2018 at 2:22 PM

    We just harvested our meat chickens , do I need to blanch the feet first to get the yellow skin off? I had chicken feet soup every day when I lived in Mexico but this is the first time making it .

    Reply
    • Tekesha says

      May 14, 2018 at 4:45 PM

      Hi Lynda!
      Yes, you will need to quickly blanch the feet and then shock them in an ice bath first to remove the yellow skin. Hope you enjoy the recipe! 🙂

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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