chicken feet soup

     The Chicken Feet Soup, also known as Chicken Foot Filipino Soup, is the best soup you've ever had. This isn't your average soup, because chicken feet contain gelatinous collagen-rich tendons, skin, and cartilage. Collagens, according to studies, help you look younger in your skin, hair, and nails. So make this collagen soup a habit.


  • ½ Kilogram chicken feet (cleaned and trimmed)
  • 2 chicken stock broth cubes
  • ¼ teaspoon black pepper
  • 4 green lakatan bananas, sliced (or any type)
  • 5 small taro/gabi  (in jamaica coco/eddoes)
  • 2 medium sweet potatoes (kamote)
  • 2 potatoes
  • water
  • 1 tablespoon veg oil
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 1 scallion, chopped
  • 4 sprigs thyme (dried thymes is ok too)
  • 2 cups diced squash/pumpkin
  • salt (taste and adjust accordingly)
  • 2 birds eye chili/labuyo (scotch bonnet peppers in jamaican)
  • 2 medium carrots, chopped
  • 1 Sweet corn, sliced (optional)

1. Clean the chicken feet and cut off the toes where the nails are. Prepare the vegetables by peeling and chopping them.
2. Peel, cut into bite-sized pieces (if possible, uniformly sized), and wash. To prevent discoloration, soak the prepared vegetables in a bowl of water.
3. Heat the oil in a stockpot over medium heat and sauté the garlic, onion, chopped scallions, and thymes.
4. Reduce the heat to low and leave it to simmer for about 4-5 minutes.
5. Finally, add the cleaned chicken feet to the pot. Turn the heat up to medium-high.
6. Fill the pot with 4-6 cups of hot water and bring it to a boil.
7. Reduce the heat to medium or a rolling boil and leave the pot cover off for about 25-30 minutes.
8. Next, add all of the remaining ingredients, return to a boil, and cook for another 25 minutes (add more water if needed so everything is covered). Because the broth cubes are already salted, season with salt only as needed, adjusting to taste. You may need to skim off any floating scum or residue during the cooking process.9. Before turning off the heat, check to see if the chicken feet are very tender and the vegetables are starting to dissolve in the soup. This will also help to thicken the soup.

10. Place the Thai red chili peppers in the soup "whole," being careful not to break them. The flavor of the pepper, not the raw heat, is what we're after.