Garlic soup with chicken feet liquid.

Prep time
Cook time

Nothing is going to waste; we use the liquid remaining from simmering chicken feet to make a delicious soup.


  • 1 Tbsp (15 ml) oil
  • 1 onion, chopped
  • 10 garlic cloves, chopped
  • 1L chicken feet stock (chicken feet)
  • 1 can (400g) butterbeans
  • ⅓ cup (80 ml) cream
  • Handful coriander, chopped
  • Toasted bread, to serve


  1. Heat oil in a saucepan over medium heat add onions and cook stirring for 2 minutes.
  2. Add garlic and cook for 3 minutes or until
  3. Add the chicken feet stock and beans and cook for 10
  4. Add cream and coriander stir and set
  5. Blitz the soup until smooth.
  6. Return to heat for 5 minutes and serve hot with toasties and charred chicken feet if you wish.