Jamaican Chicken Foot Soup
Prep time
Cook time
Total time
Chicken foot bone broth used to make a comforting Jamaican soup with potatoes, turnips, carrots and seasoning.
Serves: 4
  • 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
  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.
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
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/jamaican-chicken-foot-soup/