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CHICKEN FOOT SOUP

Print Recipe
Servings 6
Author Jehan Powell

Ingredients

  • 1 lb chicken foot toenails removed
  • 10 sprigs thyme
  • 1 hot pepper wiri wiri pepper, scotch bonnet
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • ½ tsp oil
  • 1 small chayote chopped
  • 1 small Idaho potato peeled and cut into chunks
  • 2 scallion finely chopped
  • 1 ½ cups pumpkin
  • 1 chicken flavored soup mix with noodles I used Grace brand
  • Pinch black pepper
  • 10 cups water
  • 1 tsp salt
  • Spinners:
  • 1 cup all purpose flour
  • Pinch of salt
  • ¼ cup water

Instructions

  • Place oil in a large pot, when oil is hot sauté thyme, pepper, garlic and thyme for just about a minute. Add chicken foot and cook for about 2 minutes.
  • Add water and bring to a boil. Cook for 30 minutes then add chayote, potato, scallion, pumpkin, chicken soup mix and black pepper. Cover and let cook for about 10 minutes.
  • To make spinners place flour, salt and water in a bowl and mix to form a stiff dough then pinch off small pieces of dough and roll between palms to form an elongated spinner.
  • Add spinners to soup, then cook for an additional 10 minutes or until vegetables are soft.
  • Serve warm.