Chicken Feet Soup with Vermicelli
An unusual but really delicious chicken feet soup! I've been making this soup for years, and my family loves it. It comes out light, fragrant, and very easy to put together!
morkofka
Recipe author
Chicken Feet Soup with Vermicelli
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 %
4 g
Fats 20 %
2 g
Carbohydrates 40 %
4 g
48 kcal
GI:
100
/
0
/
0
- Rinse the chicken feet well; if needed, soak them in warm water. Trim off the nails and peel away the outer membrane if there's any. 2. Put them on to cook: place them in a pot and cover with water. Once the broth comes to a boil and foam forms, skim it off with a slotted spoon. 3. When the feet are done, take them out. Cut the chicken breast into pieces and finely chop the onion. Grate the carrot and add these to the broth. Peel the potatoes, cut them into small pieces, and add them to the soup. Season with salt and dried seasonings. 4. When the potatoes are almost tender, add the vermicelli and cook until the soup is done. 5. Ladle into bowls and sprinkle with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Chicken feet - 215 kcal/100g
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