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Healthy Home Economist / Archives / Recipes / Stock, Broth & Soups / Soup Recipes / Chicken Feet Soup and Broth Recipe

Chicken Feet Soup and Broth Recipe

by Sarah Pope / Affiliate Links ✔

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  • Reasons to Make Chicken Feet Soup and Broth
  • Chicken Feet Soup

chicken feet soup in a pot

I’ve received a number of requests from readers who want to learn how to make bone broth and soup using chicken feet on their own without any other bones or meat.  Of course, the feet should ideally come from free range or pastured chickens – not conventional.

Why would you want to do this?

Reasons to Make Chicken Feet Soup and Broth

First of all, a 2-pound bag of chicken feet used to make about a gallon of chicken bone broth is very budget-friendly. In some places, it costs less than a pastured chicken.

Another reason is that making broth with chicken feet is a failsafe way to get tons of gelatin. Check out the short video in the recipe below of my recent batch of chicken feet broth.  Sooooo much gelatin and very little chicken fat to skim off after it is refrigerated to obtain clarified stock which is best for making soup.

If you are having trouble getting your bone broth to gel, try making a batch with just chicken feet. You can’t miss!

I made a batch the other day and took loads of pictures to show you the simple process. I use a Vita-clay slow cooker to make bone broth and soups whether using chicken feet or not. This is to avoid the potential for leaching nickel from stainless steel as properly made broth uses a bit of apple cider vinegar (only buy brands packed in glass bottles!).

Chicken Feet Soup and Broth Recipe 7
5 from 3 votes
Print

Chicken Feet Soup

Easy recipe for making broth and soup from chicken feet, which can be more budget friendly than a whole chicken and creates a lot of healthful gelatin and collagen.

Course Soup
Keyword easy
Prep Time 10 minutes
Cook Time 9 hours
Total Time 18 hours 10 minutes
Servings 16
Author Sarah Pope

Ingredients

  • 2 pounds chicken feet cleaned, preferably free range or pastured
  • 1 gallon filtered water
  • 2 tbl apple cider vinegar
  • sea salt
  • pepper
  • 4 stalks celery optional, chopped
  • 3 carrots optional, chopped
  • 1 onion optional, chopped

Instructions

  1. Place cleaned chicken feet in pot. I use a Vita-Clay slow cooker.

    Chicken Feet Soup and Broth Recipe 5
  2. Add filtered water.

    Chicken Feet Soup and Broth Recipe 4
  3. Add optional chopped vegetables and stir in apple cider vinegar.

    Chicken Feet Soup and Broth Recipe 2
  4. Simmer mixture for 9-18 hours. If using a Vita-clay, set it to "slow" for 9.5 hours (this is the max setting for time). If you wish to go longer, you can reset for another 9 hours when it is done.

    Chicken Feet Soup and Broth Recipe 1
  5. Strain into a glass bowl.

    Chicken Feet Soup and Broth Recipe 6
  6. Cool on the counter until the broth is slightly warm or room temperature.

    Chicken Feet Soup and Broth Recipe 3
  7. Pour into mason jar, seal the lid and refrigerate. Rewarm on the stove, add salt and pepper to taste and enjoy on its own or use as a base for all your favorite soup recipes.

Recipe Video

ingredients for homemade chicken feet soup

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Category: Soup Recipes, Stock & Broth Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (9)

  1. Yadira

    Feb 18, 2021 at 8:43 am

    5 stars
    Hi, I noticed you didn’t clip the chicken feet nails, why is that? I couldn’t find the link on how to cleans the chicken feet. Thank you for sharing your knowledge.

    Reply
  2. Margaret

    Jul 22, 2019 at 8:30 pm

    5 stars
    I recently purchased a Vitaclay pot following a link from your website. My first batch was excellent – full of gelatin and flavorful. Second batch not so good but I had only used chicken wings so I thought that explained the lack of gelatin. Third batch, I used chicken feet – which I have always had success with in making gelatin-rich broth – but there is no gelatin! I’m very frustrated as my goal is to get as much gelatin as possible. I thought maybe I cooked too long, but it was no longer than 9 hours. I noticed that the cooker switched from slow to warm at some point – so then I thought maybe it was not at a slow simmer long enough. Ultimately, I have no idea. Any ideas? I had perfect results every time with the Instapot!

    Reply
    • Sarah Pope MGA

      Aug 3, 2019 at 2:05 pm

      The Vita-Clay will only go for 9 hours on the broth mode … you have to reset it if you want to simmer longer. This is for safety purposes.

  3. Sheila

    Apr 25, 2019 at 10:24 am

    I make chicken feet stock using pastured feet when I can get them. But pasture raised feet may not come completely cleaned. It would have been helpful to “newbies” if you could have shown the prep. That said I am happy that you are spreading the word about this nutritious, neglected animal protein.

    Reply
    • Sarah Pope MGA

      Apr 26, 2019 at 8:08 am

      I describe the steps for cleaning chicken feet in the linked article on chicken feet if you want to take a look at that … it is pretty simple so hopefully that helps! That’s a good idea for a video though!

  4. Lee Hoy

    Apr 17, 2019 at 11:47 am

    5 stars
    I’m so glad that I found you! Thanks for all the great info and presenting it in an entertaining way. Looking forward to your next article.

    Reply
  5. Kim

    Apr 16, 2019 at 11:20 am

    My mother and grandmother always made chicken feet broth. I make broth at least once a week using lots of things including chicken feet whenever I find them. They produce the best gelatin. Fish heads also produce an awesome broth.

    Reply
  6. Greg Hill

    Apr 16, 2019 at 1:17 am

    That’s pretty much the way I’ve been doing it for a couple of years, minus the optional veggies and in an ancient ceramic crock pot on lowest setting for about 20 hours. Interestingly, I’ve found that if I cook it for much longer than that it doesn’t gel as well. Also, it only gels in the fridge, so I leave one quart jar out on the counter so it pours more easily for measuring instead of having to spoon it out of the jar. Since I drink (or make chicken-vegetable soup out of) two 8 oz cups of it every day, it keeps fine at room temperature for that long. I don’t have any use for the chickens feet after cooking, but I have a friend who has four dogs who go absolutely crazy over them. After “harvesting” my broth I simmer the leftover feet for another 24 hours before giving them to her, so the bones and claws are so soft that they can’t possibly choke on them.

    Reply
  7. Jon

    Apr 16, 2019 at 12:01 am

    It is appreciated that you limited your article to helpful information.

    Reply

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