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Chicken Foot Soup















Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium


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
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
1 teaspoon rosemary leaves
1 x white wine
to taste


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.


Let set a few minutes and serve with cooked rice (maybe add cooked rice to the soup or seperately).


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 1109% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 38mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 18g
Vitamin A 103% Vitamin C 5%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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