Traditional Colombian Chicken Feet and Gizzards Soup

Colombian chicken feet and gizzards soup is a slow-simmered broth with tender chicken feet, chewy-tender gizzards, potatoes, yuca, corn, and fresh herbs. It is a hearty home-style soup with regional and family variations; the long, gentle cooking gives the broth body while the vegetables make it a satisfying meal.

Ingredients

3 lb (1.36 kg) cleaned chicken feet, nails trimmed
1½ lb (680 g) cleaned chicken gizzards, cut into halves or bite-size pieces
12 cups (2.84 L) water, plus up to 2 cups (475 ml) hot water if needed
1 large yellow onion, about 10 oz (280 g), finely chopped
4 scallions, about 3 oz (85 g), finely chopped
4 garlic cloves, about 20 g, minced
1 medium tomato, about 5 oz (140 g), finely chopped
1 tablespoon (15 ml) neutral cooking oil
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) mild paprika or ground annatto, optional
2 teaspoons (12 g) fine salt to start, plus more to taste
½ teaspoon (1 g) black pepper
2 medium ears corn, about 1 lb (450 g) total, cut into 2-inch (5 cm) pieces
1 lb (450 g) yuca, peeled and cut into 2-inch (5 cm) chunks; frozen peeled yuca works too
1 lb (450 g) waxy potatoes, such as yellow potatoes, cut into 1½-inch (4 cm) chunks
2 medium carrots, about 8 oz (225 g), peeled and sliced into ½-inch (1 cm) rounds
½ cup (15 g) chopped fresh cilantro, divided
2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving

Instructions

Prepare the chicken and vegetables. Trim the nails from the feet with kitchen shears if they have not already been removed. Pat the feet dry with paper towels; avoid rinsing raw poultry in the sink. Check the gizzards for any remaining tough yellow lining or grit and trim it away, then cut larger gizzards into halves or bite-size pieces so they cook evenly. Chop the onion, scallions, tomato, garlic, and vegetables. Keep the raw chicken separate from ready-to-eat ingredients, and wash your hands, knife, and board after handling it.
Make the seasoning base. Heat the oil in a large, heavy soup pot over medium heat. Add the onion and scallions and cook for 4 to 5 minutes, stirring, until softened but not browned. Stir in the garlic, tomato, cumin, paprika or annatto if using, salt, and pepper. Cook for another 3 minutes, until the tomato begins to slump and the mixture smells fragrant. This simple sofrito seasons the broth without hiding the flavor of the chicken.
Start the feet. Add the chicken feet and 12 cups (2.84 L) water to the pot. Bring it to a boil, which usually takes about 8 to 10 minutes, and skim off any foam that collects on top. Lower the heat so the liquid bubbles gently, partially cover the pot, and simmer for 35 minutes. A gentle simmer is important: a hard boil can make the broth cloudy and cause the feet to break apart before the rest of the ingredients are tender.
Simmer the gizzards. Add the gizzards and return the broth to a gentle simmer. Cook, partially covered, for 60 minutes, stirring once or twice. Keep the liquid at a steady, low bubble and add some of the reserved hot water if the feet or gizzards are no longer mostly submerged. The pieces should be easy to pierce with a fork, though they will continue cooking with the vegetables. Check the thickest piece of gizzard with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). The longer simmer is for tenderness, not a substitute for checking the temperature.
Add the vegetables. Stir in the corn, yuca, potatoes, and carrots. Simmer uncovered for about 25 minutes, stirring gently once or twice, until the vegetables are tender when pierced and the yuca begins to look slightly translucent at the edges. Avoid vigorous stirring, which can break up the potatoes. If the soup seems too thick, add hot water a little at a time; it should be brothy, not stew-like.
Finish and season. Taste the broth and add more salt or pepper as needed. Stir in the lime juice and about half of the cilantro. Remove the pot from the heat and let it stand for 5 minutes so the broth settles; this short rest is included in the listed cooking time. Serve hot with the remaining cilantro and lime wedges. Let diners know that chicken feet contain small bones and should be eaten carefully.

Tips

Ask for cleaned feet and gizzards. Butchers or Latin American grocery stores may sell them already trimmed. Feet still need their nails removed, and gizzards should be checked for tough lining. If your gizzards are sold whole, cut them evenly so the smaller pieces do not become overcooked while larger ones soften.
Give the gizzards time. They can stay firm for a while before becoming tender. If they are still chewy after the stated hour, keep the broth at a gentle simmer and check again every 10 to 15 minutes. Avoid turning up the heat to rush them; that can make the broth boil away without making the meat tender faster.
Use the right yuca substitute. If fresh or frozen yuca is unavailable, use an additional 1 lb (450 g) of potatoes. The soup will still be hearty, but it will lose yuca’s slightly sweet flavor and firm, starchy texture. Peel fresh yuca thoroughly and remove its tough central fiber if it is noticeable in the pieces.
Keep the broth at a simmer. A low bubble extracts flavor gradually and helps the feet hold their shape. If you see a vigorous rolling boil, reduce the heat and partially cover the pot; top up with hot water if the liquid drops below the meat.

Serving Suggestions

Serve the soup in wide, deep bowls so each person gets broth, vegetables, feet, and gizzards. Steamed white rice is a familiar accompaniment in many Colombian-style meals; serve it alongside or add a small scoop to each bowl. Avocado slices, extra cilantro, and lime wedges provide cool, fresh contrast to the rich broth. A little ají or another fresh chili sauce can be offered separately for anyone who wants heat.

Because the feet have small bones, take care when eating them and do not assume they are boneless just because they have simmered for a long time. The gizzards have a firmer texture than ordinary chicken meat, while the feet become soft and gelatinous. For a table where some diners may prefer not to handle feet, ladle broth, vegetables, and gizzard pieces into their bowls and serve the feet on the side.

Variations

There is no single fixed version of this home-style soup. Some cooks use a different mix of root vegetables, leave out corn, or build a stronger herb base. For a more aromatic broth, add 2 bay leaves (about 0.2 g) when the water goes into the pot and remove them before serving. A small pinch of ground turmeric can add color, although it gives a slightly different flavor from annatto.

For a greener finish, stir in another ½ cup (15 g) chopped cilantro just before serving. If cilantro is hard to find, use ¼ cup (10 g) chopped flat-leaf parsley; it makes the soup less distinctly herbal but still fresh. For a milder bowl, reduce the black pepper and let guests add chili sauce at the table. You can also replace the carrots with 8 oz (225 g) of peeled green plantain, cut into chunks; add it with the other vegetables and expect a starchier, less sweet broth.

To make the soup with only one kind of offal, use 2½ lb (1.13 kg) gizzards in place of the feet and gizzards together. The broth will be less gelatinous, so you can simmer a small chicken back or a few extra feet with the gizzards if available, then remove them before serving. Keep the total cooking method and the temperature check the same.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide a large pot into shallow, covered containers so it cools more quickly, and refrigerate for 3 to 4 days. The broth may thicken or turn lightly gel-like when cold because of the feet; that is normal, and it will loosen as it warms. Store the lime wedges and any extra fresh cilantro separately so they stay bright.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring gently until the soup is steaming throughout. Check that leftovers reach 165°F (74°C) with a food thermometer, as recommended by USDA FSIS. Add a splash of water if the broth has thickened, then adjust the salt and lime after reheating. You can freeze the soup in airtight, freezer-safe containers for up to 3 months for best quality; leave a little space at the top, thaw overnight in the refrigerator, and reheat to 165°F (74°C). Potatoes and yuca may soften after freezing, but the soup remains usable.

Frequently Asked Questions

Where can I buy chicken feet and gizzards?
Look in the poultry or frozen-meat section of Latin American, Asian, or international grocery stores, or ask a butcher to order them. Frozen feet and gizzards work well; thaw them in the refrigerator before trimming and cooking. Choose packages that are intact and kept properly chilled or frozen.

Do chicken feet need to be peeled?
Usually not. Buy cleaned feet, trim off the nails, and remove any remaining rough or discolored skin if present. Pat them dry rather than washing raw poultry under running water, which can spread splashes around the sink. If a foot looks damaged or has an unpleasant odor, discard it.

How do I know when the gizzards are tender?
A fork should enter the thickest piece without a hard, rubbery resistance. Gizzards vary in size and can take longer than the hour in this recipe, so continue simmering in 10- to 15-minute increments if needed. Also verify that a thick piece reaches 165°F (74°C), the USDA FSIS safe minimum for poultry.

Can I make this soup in a pressure cooker?
Yes, but cooking times depend on the cooker and the size of the pieces, so use its poultry or stew guidance rather than transferring the stovetop times directly. Pressure-cook the feet and gizzards in the seasoned liquid first, then add the vegetables and cook them only until tender so they do not disintegrate. Check the gizzards with a thermometer and release pressure according to the manufacturer’s instructions.

Can I prepare the soup ahead?
Yes. The soup can be cooked a day ahead and refrigerated promptly; its broth may become more gelatinous as it chills. Reheat it gently to 165°F (74°C), then add fresh cilantro and lime. If making components ahead instead, keep raw poultry refrigerated and separate from cooked ingredients, and finish cooking the soup within a safe handling window.

Is this soup very spicy?
No, this recipe is mild and uses no hot pepper. The cumin, garlic, scallions, and cilantro provide savory flavor without much heat. Serve chili sauce or finely chopped fresh chile at the table so each person can season their bowl to taste.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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