Chicken Foot Soup

• 2 pounds chicken feet
• 2 each chicken breasts boned, coarsley chopped
• 1 each chicken bouillon cubes
• 2 quarts water for boiling
• 1 small onions peeled, coarsley chopped
• 1 each garlic cloves minced
• 1 x scallions, spring or green onions chopped, tops and bottoms
• 1 x flour, all-purpose for thickening liquid
• 4 each carrots peel, cut into pieces 2 inches lonh, 1/4 inches wide
• 1 x vegetable oil for saute
• 1 x salt and black pepper to taste
• 1 teaspoon oregano dried
• 1 teaspoon rosemary leaves dried
• 1 x white wine to taste

1. Directions: Wash them chickens feet, scrub between toes.
2. Rinse in clear water.
3. Wash and de-fat chicken breasts.
4. Remove skin and bones.
5. Cut into small pieces.
6. Pat dry with paper towels, and saute in hot oil or butter for a few minutes.
7. Add vegetables and spices.
8. Saute a few minutes more.
9. Stir, make onions soft but not browned.
10. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates.
11. Do not cover skillet.
12. Boil water.
13. Add bouillion and dissolve (the bouillion).
14. Throw in the whole mess from the skillet, all meat and vegetables.
15. Toss in the feet.
16. bring to a boil and then simmer until the chicken is cooked and tender.
17. In a clean skillet.
18. heat some oil.
19. Add some flour, equal measure maybe 1/4 cup, each.
20. over moderate heat, make a "roux" browning the flour/oil mixture, but do not burn.
21. Add to the soup.
22. Cook the whole thing until slightly thickened.
23. Remove from heat.
24. Add the rest of the wine.
25. Cover.
26. Let set a few minutes and serve with cooked rice (maybe add cooked rice to the soup or seperately).

chicken feet, chicken breasts, chicken bouillon cubes, water, onions, garlic, scallions, flour, carrots, vegetable oil, salt, oregano, rosemary, white wine

Taken from recipeland.com/recipe/v/chicken-foot-soup-46155 (may not work)