How to make chicken foot soup with lentils peas

chicken feet

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken wings

Skinless chicken thighs provide similar flavor and texture.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Dried beans are often less expensive and can be used interchangeably.

Wash the chicken feet thoroughly, cut off the nails, and clean them properly with lime or vinegar.

Chop the chocho (chayote), carrot, and Irish potato, and set aside.

Add the cleaned chicken feet and lentils to a pressure cooker.

Turn on the pressure cooker and cook for 15 minutes.

Cut around the mango seed and remove it before adding to the soup.

Add chopped pumpkin, chocho, carrot, and Irish potato to the pot with the chicken feet and lentils.

Pour in 6 cups of water and bring to a boil.

Add a Maggie seasoning cube and ground black pepper to the pot.

Add a teaspoon of conflict seasoning to the pot, mixing well.

When there are about 5 minutes left, add the pumpkin soup flavor mixture to the pot and stir to combine.

Let the soup cook for an additional 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary