Chicken Foot Soup
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken feet
|
*
|
| 2 | each |
chicken breasts
boned, coarsley chopped |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 2 | quarts |
water
for boiling |
*
|
| 1 | small |
onions
peeled, coarsley chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
scallions, spring or green onions
chopped, tops and bottoms |
*
|
| 1 | x |
all-purpose flour
for thickening liquid |
*
|
| 4 | each |
carrots
peel, cut into pieces 2 inches lonh, 1/4 inches wide |
|
| 1 | x |
vegetable oil
for saute |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| 1 | x |
white wine
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken feet
|
*
|
| 2 | each |
chicken breasts
boned, coarsley chopped |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 2 | quarts |
water
for boiling |
*
|
| 1 | small |
onions
peeled, coarsley chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
scallions, spring or green onions
chopped, tops and bottoms |
*
|
| 1 | x |
all-purpose flour
for thickening liquid |
*
|
| 4 | each |
carrots
peel, cut into pieces 2 inches lonh, 1/4 inches wide |
|
| 1 | x |
vegetable oil
for saute |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
rosemary leaves
dried |
|
| 1 | x |
white wine
to taste |
*
|
Directions
Directions: Wash them chickens feet, scrub between toes.
Rinse in clear water.
Wash and de-fat chicken breasts.
Remove skin and bones.
Cut into small pieces.
Pat dry with paper towels, and sauté in hot oil or butter for a few minutes.
Add vegetables and spices.
Sauté a few minutes more.
Stir, make onions soft but not browned.
Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates.
Do not cover skillet.
Boil water.
Add bouillion and dissolve (the bouillion).
Throw in the whole mess from the skillet, all meat and vegetables.
Toss in the feet.
bring to a boil and then simmer until the chicken is cooked and tender.
In a clean skillet. heat some oil.
Add some flour, equal measure maybe ¼ cup, each. over moderate heat, make a "roux" browning the flour/oil mixture, but do not burn.
Add to the soup.
Cook the whole thing until slightly thickened.
Remove from heat.
Add the rest of the wine.
Cover.
Let set a few minutes and serve with cooked rice (maybe add cooked rice to the soup or seperately).
