Chestnut and Chicken Feet Soup

Why people make this soup

Chestnuts are the only nut that contains significant vitamin C, and they are rich in B vitamins, potassium, and unsaturated fatty acids. In traditional Chinese food therapy they occupy a special place — associated with nourishing the stomach, strengthening the spleen, tonifying the kidneys, supporting the lower back, and strengthening the tendons and bones. They are considered particularly valuable for older adults, where bone density, joint comfort, and cardiovascular health are priorities.

Chicken feet are a different matter: they are almost pure collagen. They have very little meat but produce a deeply rich, almost gelatinous broth when simmered for long enough. In traditional practice they are associated with strengthening the joints and tendons — and from a modern food science perspective, the prolonged simmering does release collagen-derived compounds into the broth.

Together, chestnuts and chicken feet make a soup that is flavourful, naturally sweet, and deeply nourishing — all without being heavy or difficult to digest. Men and women of all ages can enjoy it.

Method

1. Peel the chestnuts (see tip below). Rinse.
2. Blanch the chicken feet briefly in boiling water and drain.
3. Combine all ingredients in a pot (preferably a clay or ceramic pot for best flavour) with enough water to cover generously.
4. Bring to a boil over high heat, then reduce to a gentle simmer.
5. Cook for about 2 hours, until the chestnuts are soft and the broth is richly flavoured.
6. Serve warm. Eat both the soup and the ingredients — the chestnuts and chicken feet carry much of the nourishment.

Nourilo’s Tips

Peeling fresh chestnuts is the trickiest part of this recipe, but there is an easy method: prepare a dry kitchen towel. Drop the chestnuts into a large pot of boiling water, then immediately remove them and use the dry towel to rub off the inner skin while they are still hot — it comes away easily. If you let them cool, the skin will stick and become very difficult to remove. Work in small batches of 5 to 6 chestnuts at a time so they do not cool down before you finish.

Chestnuts are slightly filling and heavy to digest, so do not eat too many at once — chew slowly and stop when comfortable. Any leftover chestnuts should be stored in the freezer if you are not using them within a day or two.