Soups
Chestnut and Chicken Feet Soup
traditionally associated with strengthening tendons, bones, and the spleen
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.
Who it suits / who should be cautious
- Suits older adults and anyone experiencing lower back or knee ache, weak legs, mild osteoporosis concerns, or a tendency to urinate frequently at night.
- Also suitable for those with weak digestion or chronic mild loose stools.
- Safe for all ages including children. Both young people and older adults can benefit.
- Caution: chestnuts can be slightly heavy on the digestive system. Do not eat too many at once — chew slowly and thoroughly. Stop at a comfortable amount.
Why these ingredients (the food-therapy logic)
- Fresh chestnuts: Rich in unsaturated fats, B vitamins, and vitamin C. Traditionally associated with nourishing the stomach and spleen, tonifying the kidneys, supporting the lower back and knees, activating blood circulation, and strengthening the tendons. Particularly valued for conditions common in older adults: high blood pressure, coronary heart disease, and osteoporosis.
- Chicken feet: Provide a collagen-rich base to the broth. Traditionally associated with nourishing the tendons and joints. The prolonged simmering time is essential for extracting the full benefit.
- Ginger: Warms the stomach and supports digestion; a standard addition when cooking chicken in Cantonese soups.
- Red dates or candied jujube: Add natural sweetness and are traditionally associated with nourishing the blood and calming the spirit.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh chestnut kernels | ~300 g (half jin) | Peeled; see tip below for easy peeling |
| Chicken feet | 5 pairs | Blanched first to remove impurities |
| Fresh ginger | 2 slices | |
| Red dates or candied jujube | 4 pieces | |
| Water | Enough to cover (~1.5 L) |
Method
- Peel the chestnuts (see tip below). Rinse.
- Blanch the chicken feet briefly in boiling water and drain.
- Combine all ingredients in a pot (preferably a clay or ceramic pot for best flavour) with enough water to cover generously.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook for about 2 hours, until the chestnuts are soft and the broth is richly flavoured.
- Serve warm. Eat both the soup and the ingredients — the chestnuts and chicken feet carry much of the nourishment.
Bro Niu’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.
Community questions answered (selected)
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Q (Tracylaw): My mother fractured her hand last month and is in physiotherapy. She still has intermittent pain at night. Is there a soup or food therapy to help her recover? Bro Niu: Try a soup with tian qi (pseudoginseng) 3 qian, ji xue teng (spatholobus vine) 5 qian, dried tangerine peel 1 piece, chicken breast 1 piece, red dates 5 pieces, and 5 bowls of water simmered for 1 hour to make 2 bowls. Drink one serving a day for three consecutive days — this supports blood circulation, relieves bruising, and calms pain. If helpful, stop for two days and then continue for another 2 to 3 days.
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Q (cin006): My elderly relative has just fractured their kneecap. Is this soup suitable for recovery? Bro Niu: Yes, this soup is suitable and can be drunk during recovery. If there is pain, the tian qi and spatholobus vine soup I mentioned for fracture recovery would also help alongside this one.
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Q (vicky): Can younger people drink this soup? Bro Niu: Chestnut chicken feet soup is suitable for people of all ages — young or old, male or female. No concerns at all.
Published March 6, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
