Traditional Chicken Soup with Chicken Feet

This is a very old Transylvanian recipe, passed down through many generations and a staple in many kitchens. One can’t say enough about this broth’s health benefits. Try it and see how your body thrives on this natural collagen.

The key is to use the best and freshest organic ingredients and to use lots and lots of patience simmering the chicken bones (and feet) to extract the collagen. During cooking, collagen undergoes hydrolysis (a chemical reaction in the presence of water) that converts it into gelatin. Gelatin is the most prominent nutrient in this broth.

This soup is not just a terrific healing soup, it’s lip smacking delicious! You can have it everyday for lunch. Serve it with a slice of fresh organic lemon.

 Using a stove top glass pot with a glass cover will avoid any mineral contamination and allows one to see the beautiful bubbles and reactions going on inside the pot.


1 whole organic, pasture raised chicken, cut
2 pounds organic, pasture raised chicken feet
1 tablespoon raw organic apple cider vinegar with mother*
4 quarts spring or filtered water
1 organic yellow onion, halved
1 organic white onion, halved
1 head organic garlic cut in half to expose the garlic
3 small organic, non-irradiated bay leaves
1 inch knob of fresh organic ginger
1 tablespoon Celtic salt
1 tablespoon whole black peppercorns
1 head of celery stalks with leaves
2 organic parsnips
2 organic carrots

2 organic garlic cloves, minced
a handful of organic parsley leaves, chopped small
a few organic sage leaves, chopped small
a few organic basil leaves, chopped small
a few organic oregano leaves, chopped small
1 inch knob of fresh organic turmeric, small grated


Place all of the ingredients but the boosters in a large, stove top safe glass pot. Let sit for 30 minutes so the apple cider vinegar can get to work. Bring to a boil and then turn down the heat to a very low simmer and remove scum with a spoon. Simmer covered on very low for 12 to 18 hours.

Strain through a fine strainer, return back to a low simmering and then add any optional boosters. Continue to simmer for another 15 minutes. Turn off the heat and let sit for few more minutes. Now the soup is ready to enjoy or to save in glass jars for up to 5 days in the refrigerator.

You can add even additional boosters:
herbs like marjoram, thyme, dill, mint and lovage
spices like fennel seeds, mustard seeds and coriander seeds
sea vegetables like dulse, kelp, wakame and kombu
medicinal mushrooms

* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.