I once wanted some hot soup with giblets, chicken broth with vermicelli. Now it's a matter of purchasing chicken giblets It’s not worth it at all, the whole difficulty is to go to the store and buy all kinds of chicken giblets in bulk. But the question of properly hot chicken soup with giblets is not the easiest.
Tell me, why does everyone think that giblet soup is prepared with broth cooked from those very giblets? This is not true. In the very name of the soup it is easy to see that the soup is chicken, but with giblets. This means that giblets are a feature of the soup, a noble addition. Giblets, or offal, are individual internal organs that are eaten, not meat. There are giblets that are not inferior in nutritional value to meat, and there are those with very low nutritional value. Commonly called offal - tongues, liver, kidneys, brains, heart, stomachs, etc.
Remember Gleb Zheglov? Eh, now I would like some hot soup with giblets, eh?! Sharapov, wouldn’t you refuse some hot soup and giblets?
Chicken offal is usually liver, stomachs, and hearts. You can also, if desired, add heads, paws, necks - everything that is usually cut off from commercial chicken. From these giblets we will cook a wonderful and tasty, hot and desirable soup with giblets, in chicken broth and with noodles. I advise you to cook it from the liver - you will be surprised how tasty it is.
Step-by-step recipe for giblet soup
Ingredients
- Chicken drumsticks 2 pcs
- Chicken giblets 200 gr
- Onion 1 piece
- Carrot 1 piece
- Garlic 3-4 cloves
- Potatoes 3-4 pcs.
- Parsley, dill 3-4 sprigs
- Vermicelli 3-4 tbsp. l.
- Spices: salt, Bay leaf, ground black pepper taste
- It’s worth warning right away that chicken giblets are cooked in completely different ways.
- Stomachs take a long time to cook. They are pre-washed, the inner yellow film is removed, it is quite thick and comes off easily. Remaining films and fat are removed. The gizzards are cooked until tender for about 30 minutes.
- Hearts must be washed and blood clots removed from them. It is also worth removing fat and remaining connective tissue. Cooking time for hearts is about 20 minutes
- Paws, heads, necks - are washed like a regular chicken, the remains of feathers are removed, claws and covering film are removed from the paws. These parts of the chicken are cooked like regular chicken - 15-20 minutes.
- The liver is the most delicious part of chicken giblets. It is necessary to remove the remnants of the gallbladder, large blood vessels The liver is cooked for 10 minutes, no longer so as not to spoil the taste.
- Bring 1 liter of water to a boil in a saucepan. Throw 1-2 bay leaves into it and cook the chicken drumsticks - about 30 minutes. If the drumsticks are “store-bought”, it may turn out that you need to cook clear broth will be very problematic. There are two options. First: clarify the broth with known methods. The second method is simpler and more understandable. As soon as the water boils chicken drumsticks, a lot of foam (and white turbidity) will appear, remove the drumsticks from the water, drain the water. Boil the broth in a new batch clean water. I think this is best. At least it turns out well.
- While the broth is cooking (by the way, the broth turns out to be excellently rich, it is suitable for preparing any dishes, both soups and risotto), peel all the vegetables.
- How to cut potatoes into large cubes Walnut. Coarsely chop the carrots. Garlic - leave whole cloves in the shell without peeling. Finely chop the dill and parsley.
- Remove the boiled drumsticks from the prepared chicken broth and set aside for now. Throw in new potatoes, garlic cloves and chopped onions and carrots into the broth. If you have some red bell pepper in the refrigerator, be sure to chop a little. If not, you can add 1 tsp. coarsely ground dry sweet pepper.
- Cook vegetables in chicken broth for 15 minutes at low simmer.
- Then throw it into the soup chicken navels and cook for 10 minutes. If there are no navels in the set of giblets, then you are skipping this point.
- Throw the hearts into the soup and cook for 10 minutes.
- Next add chicken liver, cut into 2-3 parts and cook for 10 minutes.
- Salt and pepper the soup to taste.
- By this point, the potatoes should be completely cooked - their readiness is an indicator of the overall readiness of the soup. Add small vermicelli to the soup. It is best to take good and very small vermicelli, which in Italy is called Filini. This vermicelli is cooked for just a few minutes, usually 3-4 minutes and it’s ready. After adding the vermicelli, mix the soup with the giblets and cook over low heat for the time indicated on the package.
Soups are an integral part of our daily diet. For normal operation Our body needs various vegetable decoctions and broths that normalize all digestive processes. The variety of all existing soups will allow us to try every day new recipe. The most popular recipes first courses - soups with the addition of meat or fish. One of the most interesting and quite simple recipes- soup with chicken giblets.
Recipe No. 1. Delicious rice soup with chicken giblets
With the addition of cereal (in our case, rice) we get aromatic, satisfying and nutritious dish, which is suitable for both very young children and their parents.
Taste Info Hot soups
Soup ingredients
- chicken liver - 100 g;
- chicken gizzards- 100 g;
- sunflower oil - 30 ml;
- potatoes - 250 g;
- rice - 1/2 cup;
- Bay leaf;
- carrots - 1 pc.;
- salt, black ground pepper;
- fresh greens.
How to make rice soup with chicken giblets
Preparing the soup must begin by preparing the giblets. They should be washed thoroughly large quantities water, and then cut into smaller pieces (removing all excess along the way). 
Pour 2.5 liters of clean water into the pan drinking water. Dip the giblets into the water, add the bay leaf and put the pan on the fire. 
Bring the water to a boil and skim off the foam formed during the cooking of the giblets. 
Peel and wash the potatoes, and then cut into small strips.
Place the chopped potatoes into the broth with the giblets, cover the pan with a lid (but not tightly) and continue cooking the soup. 
We clean, wash and finely chop the carrots in any way convenient for you (three on a grater or cut into small strips).
Fry the carrots until half cooked in a frying pan with the addition of 30 ml of sunflower oil. 
Then add the fried carrots to the soup. The remaining oil from frying is also added to the soup. By roasting the carrots, we end up with a beautiful color. ready soup. When added to soup raw carrots ready dish may have a pale appearance. 
Add rice to the pan and cook the soup until full readiness all ingredients (25 minutes from the moment of adding rice). 
Then salt and pepper the soup, season it with fresh, finely chopped herbs. 
Serve rice soup with chicken giblets hot. If desired, it can be refilled a small amount sour cream. 
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Recipe No. 2. Soup with chicken giblets, vegetables and bulgur
How simpler dish, the tastier and healthier it is. This statement is shared by most people who are involved in cooking in one way or another. Salads, soups, vegetable stew, cereals and baked meat - this is the main set of dishes for daily menu. Of course, sometimes the soul forgives something unusual or exotic, but this is not a topic for today's recipe. And today we will prepare a very tasty soup using chicken giblets. Young vegetables and oriental bulgur, which recently became popular in our country, will make this soup a dish worthy of special attention.
To prepare chicken giblet soup we will need the following ingredients:
- young potatoes - 3 pcs.;
- young carrots - 2 pcs.;
- garlic - 1 clove;
- bulgur - 1/2 cup;
- chicken giblets - 150 g;
- sunflower oil - 30 ml;
- dill - several sprigs;
- salt, pepper, bay leaf.
How to cook delicious soup with chicken giblets
Pour 2 liters of clean drinking water into a small saucepan and put it on the fire.
Wash the chicken gizzards and liver thoroughly and place in a pan of water. 
Add bay leaf to the ingredients and bring the water to a boil. During the boiling process, foam will begin to form on the surface of the water, which must be removed with a spoon or a small sieve.
We clean and wash the new potatoes. Cut it into small strips and add it to the boiling broth with giblets. 
Following the carrots, add bulgur to the soup and cook the soup until all components are fully cooked.
Wash the dill sprigs and chop them very finely. Finely chop the garlic clove or pass it through a garlic press. Season the finished soup with chicken giblets from young vegetables and bulgur with salt and pepper to taste, season with herbs and garlic.
Serve the soup hot, season it with a small amount of sour cream if desired.
Compound:
chicken giblets (stomachs, heart, neck, liver) – 300-400 gr.,
potatoes – 3-5 pcs.,
carrots – 1 pc.,
onion – 1 pc.,
parsley and dill,
salt, pepper, bay leaf - to taste.
Chicken giblets- these are stomachs, hearts and liver. You can optionally add paws and necks to them. All that is usually cut off from commercial chicken is the giblets.
Offal today can be purchased at any store. affordable price. From chicken giblets can be cooked various dishes. Today we invite you to cook with us soup with chicken giblets .
- light and very tasty soup. This soup is made from regular products. It is advisable to use high-quality offal domestic chicken. But if you don’t have this opportunity, you can use store-bought ones in making soup.
Chicken giblet soup is nutritious and light. This soup is dietary dish, which helps improve immunity and has a positive effect on overall strengthening of the body.
Thanks to our step by step recipe chicken giblet soup you will cook with ease.
Making soup with chicken giblets.
For cooking soup with chicken giblets You need to rinse the giblets well. Then put them in a saucepan and pour cold water. Place the pan on the fire and cook the giblets for 1 hour.
While the giblets are cooking, you need to prepare the vegetables. Peel the potatoes, rinse and cut into cubes.
Wash the carrots, peel and grate on a coarse grater.
Wash the greens and chop finely.
After the giblets have been boiled for one hour, drain the water. Then add new water to the giblets and bring to a boil. As soon as the water boils, add a whole peeled onion to the pan.
Then add the chopped potatoes, add salt and cook for 10 minutes.
Then add grated carrots to the pan. Cook the soup until the potatoes are ready.
A few minutes before the soup is ready, add pepper to taste, chopped herbs and bay leaf.
ready. Pour into bowls and serve the soup hot with fresh bread. Bon appetit!
Nowadays, they rarely cook soup from chicken giblets, but in vain. It has long been considered a delicacy in Rus'. Not only necks, hearts, stomachs and livers were used, as is customary now, but also scallops and chicken feet, which gave the food a special richness. How to prepare such a hearty dish?
So, you've stocked up on chicken giblets. Before you put them in the pan, wash them thoroughly and prepare them for further processing. Wash the necks, remove the remaining stumps from the feathers, remove the skin with a stocking along with the fat, place in a bowl of cold water and set aside for a while.
From the liver, if it is not pre-treated, carefully remove the bile sac, cut off the films and bile ducts. Scald the stomachs with boiling water and remove the film like a glove. Remove the film from the hearts and cut off the top part along with the vessels
Place the necks, hearts and stomachs in a saucepan, cover with cold water and place over high heat. Boil the chicken liver separately from other chicken giblets, changing the water twice.
How to make chicken giblet soup? Give it a try using the recipes below.
Chicken Giblet Soup with White Beans Recipe
For 500 g of chicken giblets - 300 g of white beans, 100 g onions, 50 g carrots, 50 g white roots (celery, parsnips), salt, herbs to taste.
Recipe for chicken giblet noodle soup with stuffed necks
Let's start by pouring cold water over the prepared giblets and putting them on high heat (cook the liver separately). When the water boils, skim off the foam and put one onion and one carrot, chopped, into the broth in large pieces. Reduce heat and simmer for 30 minutes, then remove the giblets, onions and carrots from the broth and cool. Chicken necks set aside, and grind the remaining giblets together with the liver through a meat grinder. Add 1 tbsp to the resulting mass. spoon of flour and mix everything thoroughly.
Wash the potatoes, onions and carrots, peel and cut into strips. Strain the broth, put on the fire and bring to a boil. Place the chopped potatoes into the boiling broth. Lightly fry the onions and carrots in vegetable oil and also add to the broth. After about 15 minutes, add the noodles to the broth and cook until tender. Stuffed necks cut into circles, place on each plate, pour over the noodle broth and garnish with fresh herbs.
Vintage culinary recipes Chicken giblet soup has not yet been forgotten in Russia.
Mushroom soup with chicken giblets
Water 2l
Chicken giblets 600g
Fresh mushrooms 100g
Carrot 1 pc.
Potatoes 1 pc.
Wheat flour 2 tbsp. spoons
Butter 2 tbsp. spoons
Yolk 2 pcs.
Ground black pepper, salt to taste.
Place well-washed offal, cut into pieces, into a bowl for cereals. Cut potatoes and carrots into cubes and pour hot water and cook for 45 minutes. Fry the flour in butter until golden color, mix with the prepared strained broth. We combine everything with the broth: giblets, carrots and potatoes, pre-fried, chopped mushrooms, salt, pepper. Cook for another 15 minutes. and turn it off, then mix the soup with the whipped yolks.
Potato soup with chicken giblets
Chicken giblets - 300 g, water - 500 g, onion - 1 head, greens (assembled) - 1 bunch, potatoes - 3 pcs. medium size.
Chicken giblets - 300 g
water - 500 g
onion - 1 head
greens (collected) - 1 bunch
potatoes - 3 pcs. medium size
carrots - 1 pc.
leek - 1 stalk
salt - to taste
Rinse chicken giblets in cold water. Pour water, salt, put on fire, bring to a boil, skim off the foam. Finely chop the onion and add to the broth. Cook for 30-40 minutes, strain. Cut the potatoes into cubes, put them in boiling broth, cook for 5 minutes. Cut the carrots into cubes, put them in the broth, and cook for another 7 minutes. Finely chop the leek stem and add to the soup. Let it boil 2-3 times, then season with finely chopped herbs. Serve hot with crackers or croutons. The soup can be seasoned with sour cream, a piece butter, if desired, add 1 clove of crushed garlic.
Chicken giblet soup
In the modern age of semi-finished products, it is quite difficult to find a housewife who will cook a real tasty soup from chicken giblets. But once upon a time such soup was considered festive dish. In addition to hearts, livers, stomachs and necks, scallops and paws were also used to prepare the soup, giving the rich broth a special strength and taste. Why not make chicken giblet soup now?
Chicken giblets can be purchased at the store. In rural areas there is no problem with this - in almost every yard there are chickens. Before cooking, the offal must be washed and processed. Needs to be removed from the liver gallbladder, bile ducts and films. If this is not done, the broth will be very bitter and will have to be thrown out. The stomachs are scalded with boiling water, after which the film is removed. The film is also removed from the hearts and the vessels are cut off. The necks are washed well, cleaned of remaining feathers, the skin and fat are removed and set aside for a while. cold water. Paws and scallops need to be singed (you can over gas burner) and remove the top film. The claws of the paws are also cut off.
Pour cold water over all prepared giblets, except the liver and skin from the neck, and cook over high heat. Chicken liver is cooked separately, and it is advisable to change the water twice. Using the resulting broth as a base, you can cook many different delicious soups. Here are some recipes.
Russian chicken giblet soup
These days they rarely cook soup from chicken giblets, but in vain. It has long been considered a delicacy in Rus'. Not only necks, hearts, stomachs and livers were used, as is customary now, but also scallops and chicken feet, which gave the food a special richness. We'll tell you how to prepare this hearty dish.
So, you've stocked up on chicken giblets. Before you put them in the pan, wash them thoroughly and prepare them for further processing. Wash the necks, remove the remaining stumps from the feathers, remove the skin with a stocking along with the fat, place in a bowl of cold water and set aside for a while.
From the liver, if it is not pre-treated, carefully remove the bile sac, cut off the films and bile ducts. Scald the stomachs with boiling water and remove the film like a glove. Remove the film from the hearts and cut off the top part along with the vessels.
First scorch the paws and scallops in your set over an open fire, then scrape off the top film. Remove the claws from the paws.
Place the necks, hearts and stomachs in a saucepan, cover with cold water and place over high heat. Boil the chicken liver separately from other chicken giblets, changing the water twice.
The resulting broth with giblets can be supplemented different products and get very tasty soups.
How to properly prepare chicken giblet soup? Give it a try using the recipes below. Chicken giblet soup with white beans
Soak the beans in cold water overnight. Wash the potatoes, carrots, roots, peel and cut into strips. Peel and chop the onion. Boil the soaked beans until tender in a small amount of water, but do not overcook them. Cook the prepared chicken giblets over low heat until soft. Then add the chopped vegetables, keep on the fire for 10-15 minutes, add the beans along with the broth and bring everything to a boil.
For 500 g of chicken giblets - 300 g of white beans, 100 g of onions, 50 g of carrots, 50 g of white roots (celery, parsnips), salt, herbs to taste. Noodle soup made from chicken giblets with stuffed necks
Let's start by pouring cold water over the prepared giblets and putting them on high heat (cook the liver separately). When the water boils, skim off the foam and place one onion and one carrot, cut into large pieces, into the broth. Reduce heat and simmer for 30 minutes, then remove the giblets, onions and carrots from the broth and cool. Set aside the chicken necks, and grind the remaining giblets along with the liver through a meat grinder. Add 1 tbsp to the resulting mass. spoon of flour and mix everything thoroughly.
The skin from the chicken necks, which you removed and put in water at the beginning of processing, now take it out, dry it and carefully fill it with the resulting minced meat, not too tightly. Dip the necks in flour and fry in a frying pan in preheated vegetable oil until golden brown. Cover with a lid and keep warm.
Wash the potatoes, onions and carrots, peel and cut into strips. Strain the broth, put on the fire and bring to a boil. Place the chopped potatoes into the boiling broth. Lightly fry the onions and carrots in vegetable oil and also add to the broth. After about 15 minutes, add the noodles and cook until done. Cut the stuffed necks into circles, place on each plate, pour over the broth with noodles and garnish with fresh herbs.
For 500-600 g of chicken giblets - 2 onions, 2 carrots, 3-4 potatoes, 200 g of noodles, 2-3 tbsp. spoons vegetable oil, salt, pepper, herbs.
Ancient culinary recipes for chicken giblet soup have not yet been forgotten in Russia. Try it and enjoy the taste!
Chicken hearts, gizzards and liver are popular products and loved by chefs for their excellent taste qualities and low calorie content. In this collection we will talk about delicious and very delicious soups that you can cook with them.
Together, chicken livers, hearts and gizzards are called chicken giblets or offal. Today you can buy them in any store at quite reasonable prices, considering how tasty and variety of dishes you can cook with them. Today we will talk about soups.
In addition to such advantages as low calorie content in combination with great taste and nutritional value, chicken hearts, stomachs and livers are also rich useful substances: and protein, folic acid, vitamins B, E, C, A, PP, minerals potassium, iron, magnesium, calcium, sodium, etc.
Recipes for making soups from chicken by-products
There are many recipes for soups with chicken giblets - both with individual types (only with liver, hearts or ventricles), and with all of them at once. We will tell you about the most delicious options soups with chicken by-products.
Recipe one: Chicken heart soup with buckwheat
You will need: 350g chicken hearts, 70g buckwheat, 4-5 potato tubers, 1 onion and 1 carrot, vegetable oil, parsley, salt, pepper.
How to make soup from chicken hearts with buckwheat. Cut the potatoes into cubes, grate the carrots on a fine grater, chop the onion, rinse and clean the hearts of everything unnecessary, cut them finely into rings. Place the hearts in a frying pan with heated oil, fry for 5 minutes, reduce heat to medium, add onion, fry for another 5 minutes, add carrots and simmer for another minute. Bring the water to a boil, put potatoes in it, boil until half cooked, add fried vegetables and hearts, add buckwheat, cook the soup for another 10 minutes. Next, add pepper and salt to the soup, add parsley, bring to a boil and boil for 2 minutes, remove from heat and let sit, covered, for 20 minutes before serving.
Chicken ventricles are often called differently - navels. But, whatever the name, the essence is the same: if you cook them correctly, they turn out very, very tasty.
Recipe two: Chicken gizzard soup with cheese
You will need: 500g chicken ventricles, 2-3 potatoes, 1 each processed cheese, sweet pepper, onion, tomato and carrot, spices, herbs to taste.
How to make soup with chicken navels. Pour 2 liters of water into the pan, chop and prepare the ventricles, put them in water, boil for 1 hour (if desired, you can drain the first broth after it boils and simmer for 5 minutes, and prepare the soup with the 2nd broth). Cut the potatoes into cubes and put them in the broth with soft navels, after 7 minutes add finely chopped onions, grated carrots and cheese, peeled tomatoes, chopped peppers, greens at the end. Boil the soup for another 10 minutes, adding salt and seasoning.
Chicken liver is a very tasty and healthy product; it makes wonderful soups, aromatic and appetizing.
Recipe three: Chicken liver soup with rice
You will need: 120g chicken liver, 2 cups chicken broth, 1 onion, 1 clove of garlic and a glass beef broth, 4 tbsp. rice, 3 tbsp. chopped parsley, 2 tsp. vegetable oil, salt, pepper.
How to make soup with chicken liver. Combine two types of broth, bring to a boil, add washed rice, cook over low heat for 10 minutes. In a frying pan with hot oil, fry finely chopped onion and garlic, fry for 2-3 minutes, put in boiling broth, add the prepared liver, simmer the soup over low heat for another 10 minutes, add pepper and salt. Before serving, season the soup with herbs.
Soups to which several types of chicken giblets are added at once turn out even more interesting and tasty.
Recipe four: Soup with chicken giblets, chicken and noodles
You will need: 300g chicken gizzards, 150-200g chicken pieces or 3 wings, 100g chicken hearts, 4-5 chicken livers, 3 medium potatoes, 1 onion, carrot and bay leaf, 3-4 tbsp. small noodles, pepper, salt.
How to make soup with chicken, chicken by-products and noodles. Wash and prepare all by-products thoroughly. Pour water into a 3 liter saucepan, bring it to a boil, put wings or a piece of chicken, hearts and gizzards, bring to a boil, reduce heat and cook, removing foam, for 30-40 minutes, remove the chicken, hearts and gizzards. Remove the bones from the chicken, cut into pieces, cut the gizzards into strips, and cut the hearts into circles. Separately, boil the livers in another pan for 15 minutes, let them cool, and cut into slices. Add the chicken and all the chopped offal to the broth, after boiling, put the potatoes in the soup, then 5-10 minutes before it’s ready, add the carrots and onions browned in a frying pan with butter; as soon as it boils again, add the noodles, pepper and salt, put in the laurel, The soup will be ready when the potatoes and noodles are ready; when serving, you can season it with parsley or dill.
Like chicken, giblets go well with mushrooms, and by preparing the soup according to the latest recipe, you will see this.
Recipe five: Chicken offal soup with mushrooms and cream
You will need: 1 liter of chicken broth, 300 g of chicken giblets (livers, hearts, stomachs), 250 g of champignons, 100 ml of heavy cream, 1 carrot, 1 onion, parsley root and a glass of frozen green peas, 2 tbsp each. ghee and flour, a pinch of ground coriander, ground black pepper, salt.
How to cook soup with chicken giblets and mushrooms. Rinse the offal, cut the livers into 4 parts, chop the stomachs into strips, cut the hearts in half lengthwise, rinse everything, dry, pour boiling water over the liver and leave for 5 minutes, then put it on a sieve. Chop the onion, grate the carrots, chop the parsley root. Cut the mushrooms into slices, heat the oil in a frying pan, add the onion, fry for 5 minutes, add carrots and parsley, fry for another 5 minutes, add the mushrooms and turn up the heat to high, fry for another 5 minutes. In a small clean frying pan, fry the flour, adding coriander, until browned, pour in 1 ladle of broth, stir, return to low heat, bring to a boil, boil for 5 minutes, pour in the cream, stir and remove from the stove. Bring the remaining broth to a boil, add the hearts and stomachs, boil for 20 minutes, add peas, mushrooms and vegetables, cook for another 5 minutes, add the liver, bring almost to a boil, but do not boil, serve the soup hot.
Prepare delicious and appetizing soups with chicken giblets and enjoy these aromatic dishes the whole family!
They prepared it. Look what happened
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How to cook delicious chicken giblet soup: recipe and tips
What are the basic rules for preparing a first course that uses poultry? For example, they cook chicken soup with or without giblets? Some housewives cook it without using meat pieces or fillets, from which it is better to make a full-fledged second course. After all rich broth It can turn out quite tasty from offal. In this article you will find useful tips, how to cook chicken giblet soup, taking into account the characteristics of the products taken. Based on the recommendations given, and the dish, which at first glance seems unusual in composition, will become one of your favorites.
What parts of the bird are commonly used to make chicken giblet soup?
Many housewives, in addition to the heart, stomach and liver, put pieces of the neck and hard back into water when cooking, cutting off the flesh from the carcass. And some gourmets are simply crazy about chicken feet and heads. Everything is used at your discretion. You can cook soup from a complete set, then removing parts from it that are not very attractive for serving, for example, leaving only the fleshy giblets.
How to cook chicken giblet soup clear and without a specific smell?
What affects the quality of the broth? The liver can give turbidity and a special taste to the soup. Fleshy pieces sometimes contain excess blood, which, when boiling, gets into the water, changing the consistency and appearance soup. Often the liver can even give a dish a slightly bitter tint. This happens because when cutting the bird, the gall bladder, which is attached directly to this inner part of the chicken, was accidentally hit and crushed. If you are not sure about the correct separation of offal from unnecessary “spare parts”, it is better to put the offal in the broth not in its entirety. Also, to ensure the transparency of the broth, pay special attention to carefully removing the foam that forms during heating. It is better to immerse the meat in cold water, gradually bringing it to a boil.
Pour 2-2.5 liters into a saucepan raw water. Immediately put about 300 g of giblets into it. Bring to a boil, skimming off the foam. While the broth is cooking, finely chop 1 piece at a time. carrots and onions. Fry vegetables in 3 tbsp. l. oils (you can use butter or vegetable oil of your choice, and also take them in equal proportions). Once the mixture is golden brown, turn off the heat. When the offal meats are almost ready, pour 5-6 pieces into the pan. medium-sized potatoes cut into cubes. Usually chicken giblet soup is cooked for about an hour, but if young poultry is used, 30-40 minutes will be enough. Remove all offal from it. Cut the gizzard and liver into heart-sized pieces and place them back in the pan. It is better not to return the head, legs and back to the broth, using them only for richness. Then add fried onions and carrots to the soup. Season the dish with spices (pepper, oregano, bay leaf) and salt to taste. Sometimes many housewives use small vermicelli for additional thickness, homemade noodles or rice In any case, the main thing is “not to overdo it,” since giblets and potatoes without adding other components give the soup enough richness. In the last minutes of cooking, add finely chopped herbs and crushed garlic. Fragrant soup ready!
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Chicken soup with giblets
Potatoes – 400 g
Onions – 1 pc.
Sunflower oil – 4 tbsp.
Star pasta – 100 g
Parsley - to taste
Ground black pepper - to taste
Cooking Instructions
Soup with chicken giblets, especially with homemade chicken giblets, is a healthy and tasty soup. I especially like this soup with small pasta like stars or noodles.
The composition of the offal may be different from mine. You can choose whether to use legs/wings/neck, but the liver, stomach and heart must be included in the soup without question, because these are the fundamental ingredients of chicken soup with giblets, everything else provides fat and broth.
And, by the way, children especially love this soup;) And now I’ll show you how chicken soup with giblets is cooked in my family.
So, prepare chicken giblets (for me these are legs, wings, liver, heart, neck, stomach), water, potatoes, onions, carrots, sunflower oil, small pasta(stars or vermicelli, or anything else you find :)), salt, parsley or other fresh herbs, ground pepper.
Wash the chicken giblets, scrape the legs and wings with a knife, cut off the last segments on the legs (with claws). It would be advisable to soak your paws first. Transfer the giblets to a saucepan.
Peel and cut the potatoes (slices or cubes), pour water into the pan with the giblets and lower the potatoes. Place the pan on the stove and as soon as the water boils (before it boils, watch the soup and skim off the foam), reduce the heat and let the soup cook until the potatoes are ready (all the components of the giblets will also be cooked by this point).
Meanwhile, fry the onion (diced) and carrots ( fine grater) in sunflower oil and transfer the frying into the soup when the potatoes and chicken giblets are cooked. Salt the soup.
After frying, add small pasta to the soup.
Boil the soup until the pasta stars are ready. Add ground pepper and chopped parsley to the finished soup. If desired, you can also add a bay leaf.
That's it, chicken soup with giblets is ready - pour it and invite everyone to dinner! :)
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Soup with chicken giblets - 2 recipes
Recipe No. 1. Delicious rice soup with chicken giblets
With the addition of cereal (in our case, rice) we get a flavorful, satisfying and nutritious dish that is suitable for both very young children and their parents.
Soup ingredients
- chicken liver – 100 g;
- chicken stomachs – 100 g;
- sunflower oil – 30 ml;
- potatoes – 250 g;
- rice – 1/2 cup;
- Bay leaf;
- carrots – 1 pc.;
- salt, ground black pepper;
- fresh greens.
How to make rice soup with chicken giblets
Pour 2.5 liters of clean drinking water into the pan. Dip the giblets into the water, add the bay leaf and put the pan on the fire.
Bring the water to a boil and skim off the foam formed during the cooking of the giblets.
Peel and wash the potatoes, and then cut into small strips.
Place the chopped potatoes into the broth with the giblets, cover the pan with a lid (but not tightly) and continue cooking the soup.
We clean, wash and finely chop the carrots in any way convenient for you (three on a grater or cut into small strips).
Fry the carrots until half cooked in a frying pan with the addition of 30 ml of sunflower oil.
Then add the fried carrots to the soup. The remaining oil from frying is also added to the soup. By roasting the carrots, we end up with a beautiful color in the finished soup. If you add raw carrots to the soup, the finished dish may have a pale appearance.
Add rice to the pan and cook the soup until all ingredients are fully cooked (25 minutes from the moment the rice is added).
Then salt and pepper the soup, season it with fresh, finely chopped herbs.
Serve rice soup with chicken giblets hot. If desired, season it with a small amount of sour cream.
Recipe No. 2. Soup with chicken giblets, vegetables and bulgur
The simpler the dish, the tastier and healthier it is. This statement is shared by most people who are involved in cooking in one way or another. Salads, soups, stewed vegetables, cereals and baked meats are the main set of dishes for the daily menu. Of course, sometimes the soul forgives something unusual or exotic, but this is not a topic for today’s recipe. And today we will prepare a very tasty soup using chicken giblets. Young vegetables and oriental bulgur, which recently became popular in our country, will make this soup a dish worthy of special attention.
To prepare chicken giblet soup we will need the following ingredients:
How to cook delicious soup with chicken giblets
Pour 2 liters of clean drinking water into a small saucepan and put it on the fire.
Wash the chicken gizzards and liver thoroughly and place in a pan of water.
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