Chicken Feet Soup
A fragrant, hearty, and truly tasty chicken feet soup! This wonderful soup comes together quickly and easily at home, and turns out rich, filling, and full of flavor. If you love soups made with chicken broth, this one is a must-try!
lily
Recipe author
Chicken Feet Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
4 g
Fats 15 %
2 g
Carbohydrates 54 %
7 g
63 kcal
GI:
100
/
0
/
0
- Rinse the chicken feet, trim off any membrane, and cut off the toes and claws. Cover with water and set the pot over the heat. 2. Peel and finely chop the onion. Grate the peeled carrot on the coarse side of a box grater, peel the potatoes and cut them into small cubes, and add everything to the pot to cook. 3. Salt the broth and add the dry spices. Simmer over low heat with the lid on, so all the flavors stay in the soup. Cook for about half an hour, until the vegetables are tender. 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
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken feet - 215 kcal/100g
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