Chicken feet soup

Ingredients

• 12cleaned chicken feet, nails removed
• 100 gangel-hair noodles
• 1carrot, sliced
• 2potatoes, diced
• 1.5 litreswater
• ½onion, diced
• 2 clovesgarlic, chopped
• 1 sprigcelery
• 1bay leaf, cracked to release its aroma
• 1 pieceginger
• 1 stalkcelery, chopped
• To tastesalt, pepper and oregano

Instructions

1. 1

   Clean the feet

   Rinse the chicken feet thoroughly and remove any remaining impurities.

2. 2

   Boil the feet

   Put the chicken feet in a pan with the 1.5 litres of water and bring to the boil.

3. 3

   Prepare the base

   Soften the diced onion and chopped garlic in a frying pan, then season with salt, pepper and oregano to taste. The source method also mentions ají amarillo, cumin and palillo, which are not included in the supplied ingredient list.

4. 4

   Add the base

   Stir the onion and garlic mixture into the pan with the chicken feet and broth.

5. 5

   Add vegetables

   Add the potatoes and carrot, along with the celery sprig and chopped celery, bay leaf and ginger. The source method also mentions choclo and peas, which are not included in the supplied ingredient list.

6. 6

   Simmer until tender

   Cook over a medium-low heat until the chicken feet are soft and the potatoes are cooked through. The source gives no precise simmering time.

7. 7

   Finish and serve

   Check the seasoning, add the angel-hair noodles and cook until tender. Serve the soup hot; the source method suggests chopped mint or coriander, neither of which appears in the ingredient list.

What is Peruvian chicken feet soup?

Chicken feet soup is a comforting broth made by simmering cleaned chicken feet with vegetables and seasonings. This version pairs them with potato, carrot and fine noodles for a filling bowl.

The recipe is presented as Peruvian, with a homely broth-and-vegetable approach. Its careful cleaning and gentle cooking are central to a pleasant broth and tender feet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and noodles provide most of the carbohydrate, while the chicken feet contribute protein and fat to the broth. For a more balanced plate, serve a moderate bowl alongside a fresh salad or another vegetable dish.

Cleaning and building the broth

Clean feet: rinse them well and check that nails and any visible impurities have been removed before they go into the pan.

Broth base: the supplied method starts the feet in water, then stirs in softened onion and garlic. Celery, bay and ginger in the ingredient list contribute further savoury and aromatic notes as the soup cooks.

The vegetables and noodles

Potato and carrot: cut the potatoes into evenly sized cubes and slice the carrot so they cook at a similar pace.

Angel-hair noodles: add these near the end, as thin noodles soften quickly and can become too soft if simmered for the full cooking period.

How to judge doneness

Chicken feet: cook until soft and yielding, rather than relying on a fixed time; the method does not specify one.

Potatoes: check a cube with a fork. It should be tender through the centre but still hold its shape in the broth.

Seasoning and serving

Season gradually: salt, pepper and oregano are listed to taste, so add a little at first and adjust once the broth has developed.

Serve the soup hot in bowls, making sure each portion gets broth, vegetables, noodles and chicken feet. Bread can accompany it if you want something extra alongside.

A note on the supplied method

The source method names ají amarillo, cumin, palillo, choclo, peas and fresh herbs, but these are absent from the supplied ingredient list. They are not included in the ingredient quantities here, so check the original recipe details if you intend to use them.

The listed ingredients include 1.5 litres of water, although the method describes the initial boil as using abundant water. Use the listed quantity as the measured amount for this version.

Recipe notes & tips

• Rinse the chicken feet carefully before cooking and remove any remaining nails or impurities.
• Keep the simmer gentle once the broth comes to a boil to help the feet soften without vigorous bubbling.
• Cut the potatoes into similar-sized cubes for more even cooking.
• Add the angel-hair noodles towards the end so they retain some texture.
• Taste the broth before serving and adjust the salt, pepper and oregano a little at a time.

Variations

• Add ají amarillo: include it in the onion and garlic base if following the source method's variation.
• Use fresh herbs: finish with chopped mint or coriander, as suggested by the source method.
• Include choclo: add corn if you want to follow the vegetable additions named in the method.
• Add peas: stir them in with the vegetables if using the source method's extra ingredients.
• Swap the noodles: use another thin soup noodle, adjusting the cooking time to its packet instructions.

Common mistakes to avoid

• Skipping the cleaning: rinse the feet thoroughly and remove visible impurities before boiling.
• Boiling too vigorously: lower the heat after bringing the broth to the boil for a steadier simmer.
• Uneven potato pieces: cut the cubes to a similar size so they become tender at roughly the same time.
• Adding noodles too early: stir them in near the end to avoid a mushy texture.
• Seasoning all at once: add salt and other seasonings gradually, then taste and correct before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until steaming hot; the noodles may soften further as they sit, so you can cook and store them separately if preferred.

Frequently asked questions