Tuesday 29 September, 2020

Loop Sunday Lunch: Trini Chicken Foot Soup

Image via Jehan Can Cook.

Image via Jehan Can Cook.

As many of us are still in recovery mode after Carnival, for today's Sunday Lunch we feature a Trini special - Chicken Foot Soup from Trinicooks.


2 lbs chicken feet

2 chicken breast, boned, coarsely chopped

1 chicken bouillon cube

2 qt water for boiling

1 small onion, peeled, coarsely chopped

1 garlic cloves, minced

green onions, chopped, tops and bottoms

flour, for thickening liquid

4 carrots, peel, cut into pieces 2″long, 1/4″ wide

oil, for saute

salt/pepper to taste

1 tsp dried oregano

1 tsp dried rosemary


1. Wash chicken feet, scrubbing between toes. Rinse in clear water.

2. Wash and de-fat chicken breasts, removing skin and bones. Cut into small pieces. Pat dry with paper towels, and sauté in hot oil or butter for a few minutes.

3. Add vegetables and spices. Sauté a few minutes more. Stir, make onions soft but not browned. Do not cover skillet.

4. Boil water. Add bouillon and dissolve. Add meat and vegetables from skillet and toss in chicken feet. Bring to a boil and let simmer until the chicken is cooked and tender.

5. In a clean skillet, heat oil, add flour - 1/4 cup each - over moderate heat. Make a “roux” browning the flour/oil mixture, but do not burn. Add to the soup.

6. Cook until slightly thickened. Remove from heat. Let sit.

7. Serve.

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