Hungarian Chicken Foot Soup (Csirkeláb Leves)

Save

Ingredients

• 500 g (1 lb) chicken feet, cleaned
• 1–2 chicken wings or necks (optional, for extra flavor)
• 2 carrots, cut into large pieces
• 1 parsnip, chopped
• 1 small celery root piece
• 1 small onion, peeled
• 1–2 potatoes, cut into chunks
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• Salt to taste
• Fresh parsley, chopped
• 2 liters (8 cups) water

Instructions

1. Clean the chicken feet thoroughly and trim the nails if needed. Rinse well.
2. Place chicken feet (and wings/necks if using) in a large pot. Add water and bring slowly to a boil. Skim off any foam that rises.
3. Add onion, garlic, bay leaf, and peppercorns. Reduce heat and simmer gently for about 45–60 minutes.
4. Add carrots, parsnip, celery root, and potatoes. Continue simmering for another 30 minutes until vegetables are tender.
5. Season with salt to taste.
6. Remove onion and bay leaf before serving.
7. Sprinkle with fresh parsley and serve hot.

This soup is light, clear, and rich in natural collagen from the chicken feet.