How to make chicken foot soup
30.7.22
| Recipe by Renz
If you’ve never tried Caribbean chicken foot soup, you’re in for a treat. This
rich and hearty soup is packed with bold flavors, nutritious root vegetables,
and the ultimate ingredient for deep flavor—chicken feet. Don’t knock it till
you’ve tried it! This one-pot soup is a Saturday staple across the Caribbean,
known for its comforting warmth and nourishing ingredients.
I get it—eating chicken feet might not be at the top of your list. But once you try this Caribbean chicken foot soup with dumplings, you’ll see why it’s a staple in so many island kitchens. In the Caribbean, nothing goes to waste. Chicken feet add incredible depth to broths and stews thanks to their high collagen content, which also contributes to the body and richness of the soup.
Chicken feet themselves don’t have a strong flavor—they’re mostly cartilage and skin. But when simmered slowly with aromatics and vegetables, they release collagen that gives the broth a velvety, rich texture. The taste you experience comes from the seasoned base, herbs, and ground provisions in the pot.
Yes! Chicken feet are rich in collagen, which can help with joint support, bone health, and skin elasticity. Add that to a soup packed with vegetables and herbs, and you’ve got yourself a nourishing, feel-good meal.
This chicken foot soup is built on layers of flavor from fresh herbs, vegetables, and spices. You can swap a few things based on what you have.
The main ingredient:
Making Caribbean chicken foot soup is easy once you get the hang of it. You can cook it on the stovetop, in a pressure cooker, or even in an Instant Pot, depending on how much time you have.
The most important step? Cleaning and prepping the chicken feet before cooking! Let’s walk through it:
Trim the claws, scrape off any dark spots, and soak in water with vinegar or lime juice for 10 minutes. Rinse and set aside. For a detailed cleaning guide, check out my chicken foot souse post!
Add the cleaned chicken feet, pumpkin, split peas, garlic, onion, scallions, thyme, soup mix (if using), and black pepper to your pot. Cover with water or stock. Boil for 25–30 minutes (or pressure cook for 8 minutes on the meat setting).
Use an immersion blender to partially blend the pumpkin and peas to thicken the soup. If you don’t have one, scoop out a portion of the mix (without the chicken feet), blend it, and return it to the pot.
Add chopped potatoes, corn, carrots, yams, christophene, and dumplings. Add 2 more cups of water if needed. Simmer until veggies and dumplings are tender (about 15 minutes).
Taste and adjust salt, pepper, or heat as needed. Add more water if the soup is too thick, or simmer a bit longer if you like it rich and hearty.
How long does it take to boil chicken feet? About 25–30 minutes on the stovetop, or 8 minutes in a pressure cooker.
Can I make it ahead? Yes, but it's best served the same day. If needed, keep it simmering on low until ready to serve.
Is this the same as Jamaican chicken foot soup? Pretty close! Each island adds its own twist, but the heart of the recipe—chicken feet, dumplings, and provisions—stays the same.
This Caribbean chicken foot soup is packed with flavor, texture, and culture. It’s the perfect recipe for Soup Saturday or any day you need a comforting, nourishing bowl.
If you make it, I’d love to hear how it turned out! Leave a rating on the recipe card and drop a comment below.
And if you're in the mood for more island soups, check out my:
In the Caribbean, Saturdays mean one thing—Soup Saturday. It’s a
long-standing tradition where big pots of soup simmer on the stove, filling
the air with delicious aromas.
This one-pot soup is a Saturday
staple across the Caribbean, known for its comforting warmth and nourishing
ingredients. Whether you’re making Jamaican chicken foot soup or a classic
Trinidadian-style soup, this recipe brings all the flavors you love in a cozy,
filling bowl.
From
Trini corn soup
to Jamaican red pea soup, every island has its favorite. And now, it’s time to
add another must-try to your rotation—this rich and flavorful chicken foot
soup.
Why try chicken feet?
I get it—eating chicken feet might not be at the top of your list. But once you try this Caribbean chicken foot soup with dumplings, you’ll see why it’s a staple in so many island kitchens. In the Caribbean, nothing goes to waste. Chicken feet add incredible depth to broths and stews thanks to their high collagen content, which also contributes to the body and richness of the soup.
What does chicken foot taste like?
Chicken feet themselves don’t have a strong flavor—they’re mostly cartilage and skin. But when simmered slowly with aromatics and vegetables, they release collagen that gives the broth a velvety, rich texture. The taste you experience comes from the seasoned base, herbs, and ground provisions in the pot.
Is chicken foot soup healthy?
Yes! Chicken feet are rich in collagen, which can help with joint support, bone health, and skin elasticity. Add that to a soup packed with vegetables and herbs, and you’ve got yourself a nourishing, feel-good meal.
What's in chicken foot soup?
This chicken foot soup is built on layers of flavor from fresh herbs, vegetables, and spices. You can swap a few things based on what you have.
The main ingredient:
-
Chicken feet – This is what gives the soup its unique texture and
deep, rich broth. Make sure to clean them well before cooking.
The soup base and flavor:
- Pumpkin (helps thicken and sweeten the soup)
- Split peas (adds body)
- Garlic, onion, green onions
- Fresh thyme, allspice, black pepper, salt
- Scotch bonnet pepper (for heat)
- Optional: packet soup mix (pumpkin or cock soup)
Veggies & Provisions
- Potatoes (sweet or white), corn, carrots, christophene (cho cho), yam
- Dumplings (made with flour and water)
Equipment
- Large Dutch pot, pressure cooker, or Instant Pot
- Blender or immersion blender
How do you make chicken foot soup?
Making Caribbean chicken foot soup is easy once you get the hang of it. You can cook it on the stovetop, in a pressure cooker, or even in an Instant Pot, depending on how much time you have.
The most important step? Cleaning and prepping the chicken feet before cooking! Let’s walk through it:
1. Clean the Chicken Feet
Trim the claws, scrape off any dark spots, and soak in water with vinegar or lime juice for 10 minutes. Rinse and set aside. For a detailed cleaning guide, check out my chicken foot souse post!
2. Build the Base
Add the cleaned chicken feet, pumpkin, split peas, garlic, onion, scallions, thyme, soup mix (if using), and black pepper to your pot. Cover with water or stock. Boil for 25–30 minutes (or pressure cook for 8 minutes on the meat setting).
3. Blend for Body
Use an immersion blender to partially blend the pumpkin and peas to thicken the soup. If you don’t have one, scoop out a portion of the mix (without the chicken feet), blend it, and return it to the pot.
4. Add Veggies & Dumplings
Add chopped potatoes, corn, carrots, yams, christophene, and dumplings. Add 2 more cups of water if needed. Simmer until veggies and dumplings are tender (about 15 minutes).
5. Final Taste & Adjust
Taste and adjust salt, pepper, or heat as needed. Add more water if the soup is too thick, or simmer a bit longer if you like it rich and hearty.
Storage, freezing, and reheating
- Refrigerate: Store in an airtight container for up to 2 days.
- Freeze: If freezing, remove dumplings and dense ground provisions to avoid mushiness. Freeze for up to 5 months.
- Reheat: Best on the stovetop over medium-low with a splash of water. Stir often to avoid sticking.
FAQs
How long does it take to boil chicken feet? About 25–30 minutes on the stovetop, or 8 minutes in a pressure cooker.
Can I make it ahead? Yes, but it's best served the same day. If needed, keep it simmering on low until ready to serve.
Is this the same as Jamaican chicken foot soup? Pretty close! Each island adds its own twist, but the heart of the recipe—chicken feet, dumplings, and provisions—stays the same.
Final Thoughts
This Caribbean chicken foot soup is packed with flavor, texture, and culture. It’s the perfect recipe for Soup Saturday or any day you need a comforting, nourishing bowl.
If you make it, I’d love to hear how it turned out! Leave a rating on the recipe card and drop a comment below.
And if you're in the mood for more island soups, check out my:
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