Some housewives are prejudiced against poultry by-products, considering them tasteless and useless. In fact, this is not true at all. From chicken liver and hearts, you can prepare many original first and second courses, if only you have the desire and imagination.
Most often, hearts are used to prepare main courses and fillings for dough products. As a rule, these are various stews with vegetables, roasts, pancakes, pasta and even pizza. Soups made from offal are no less tasty.
Soup from chicken hearts is a very simple and cheap dish, which combines not only great taste, but also obvious benefits. The liver and heart contain very little fat and a lot needed by the body microelements. They are well digestible, so food with giblets is often prepared as part of different diets.
Classic chicken heart soup
The simplest of all possible options this dish. The soup can be cooked only from hearts and without sautéing, then you will get the lightest broth with barely noticeable droplets of fat and bright cubes of vegetables. Or you can combine offal with chicken meat(breast or leg) and add high-calorie roast to the soup. In this case, you will get a very rich dish, not inferior in its satiety to oven-baked cabbage soup and borscht.
Below is dietary recipe only from hearts.
Ingredients for 1.5 l. soup:
- Chicken hearts – 500 g.
- Bay leaf – 2 or 3 pcs.
- Allspice and black peppercorns.
- Onions – 1 pc.
- Onion – 30 g.
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Celery root – 1 pc. or 100 g.
- Paprika red or yellow ( Bell pepper) - 1 PC.
- Water – 1 l.
- Butter – 30 g.
- Salt and other spices to taste.
Preparation:
- Soak the chicken hearts for half an hour. Rinse thoroughly, remove external films, remove veins. Cut in half and remove remaining blood clots.
Cream soup with chicken hearts and mushrooms
For this dish, it is advisable to use light mushrooms like boletus or champignons, fresh or dried. You can take young small oyster mushrooms. To make the soup tastier, you need to give preference to yellow, well-cooked potatoes.
Ingredients for 1.5 l. soup:
- Chicken hearts – 300 g.
- Potatoes – 3-4 large tubers.
Preparation:
- Clean the chicken hearts well, remove the films and veins, cut them in half, remove the blood clots. Cook based on offal lean broth using bay leaf, turmeric and salt as spices.
- Strain the resulting broth and cook all the potatoes in it until tender. Pour some of the broth into a separate bowl. Crush in remaining liquid boiled potatoes, add grated cheese to it and pour in natural heavy cream, bringing the soup to the desired consistency.
- Chop the hearts into thin strips.
- In the melted butter bring to golden color red onion, add chopped mushrooms to it. Season the contents of the pan with salt, nutmeg and fresh ground pepper.
- Ready soup - pour puree into portioned bowls, top with a couple of tablespoons of mushrooms fried with onions and chopped hearts. Sprinkle with chopped basil.
Soup with chicken giblets (hearts and liver)
It looks very ordinary, but is unusually light and delicious recipe soup from chicken by-products. In the villages it is prepared in cast iron pots, adding all the ingredients at once and without frying the food. In urban conditions, this first course can be cooked on the stove, enriching the taste of the soup with golden onions and carrots fried in butter.
Ingredients for 1.5 l. soup:
Preparation:
- As in previous recipes, thoroughly clean the chicken hearts. Also remove the films from the liver and cut out the internal veins.
- Place chicken hearts in boiling salted water, add potato cubes, washed and sorted buckwheat. Reduce heat and simmer soup, skimming off any foam that rises.
- Chop the carrots into pieces, and onion- thin crescents. Lightly fry the vegetables in butter, then put pieces of chicken liver into the frying pan and add to the mixture at the end of sautéing. tomato paste and some water.
- 10 minutes before the hearts and potatoes are ready, pour the prepared fry into the pan. Taste the soup and season it to taste.
- Serve the first course with chopped green onions. To make it more nutritious, you can add a teaspoon of butter to each plate.
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 fairly simple recipes is 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 cook very tasty soup on 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 soup from chicken giblets 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.
Interesting and easy to prepare soup with chicken giblets (stomachs and liver). The soup turns out rich and flavorful. Feeling summer freshness gives the soup dill and celery root.
The soup is very easy to prepare and everyone loves it! For both children and adults. On the table, giblet soup looks great thanks to its beautiful yellow tint and greenery. Instead of rice cereal, you can use small vermicelli in the recipe. Try it!
To prepare the soup we will need the following ingredients:
100 grams of chicken liver
100 grams of chicken navels
250 grams of potatoes
0.5 tbsp. rice cereal
1 carrot
1 onion
30 ml vegetable oil
1 "laurel"
Add table salt, dill, celery root, ground pepper to taste
Soup with chicken giblets - recipe:
First of all, let's deal with chicken giblets. This is perhaps the most difficult thing that will happen in our cooking. It is very important to thoroughly clean and rinse the offal, otherwise sand may get caught, and this is not very pleasant. Cut off the fat and veins from the giblets. If the navels are not gutted, we gut them and remove everything from the inside along with the yellowish thick film. We rinse in cold running water or change several waters in the dishes. I also used 2 extra pieces of wing meat.
We cut the giblets into small pieces.
Place the pieces of giblets in a saucepan with cold water(about 2.5 liters, less or more is possible, vary the thickness of the soup to taste).
Turn on the stove and set our pan to boil. While cooking the giblets, do not forget to stir and remove any foam that has formed from the surface of the water.
We wash the potato tubers in cold water, peel them, chop them into small pieces, just like for cooking or any other first course.
We also wash the celery, peel it and finely chop it.
Place pieces of potatoes and celery into the broth with giblets. Add bay leaf.
We wash and peel the carrots, grate them on a coarse grater or finely chop them with a sharp knife. Wash and peel the onion too, finely chop it into pieces.
Heat a frying pan with vegetable oil on the stove, pour chopped vegetables into it and fry them together.
Place the prepared onions and carrots in a saucepan with soup.
Rinse thoroughly rice cereal, pour it into the soup and stir.
Continue cooking for about 25 minutes until all the ingredients are soft. At the very end of cooking, add salt, ground pepper, finely chopped fresh or dried dill.
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, a 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 soup from chicken giblets, 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 the bird was accidentally touched and crushed when cutting up the bird. gallbladder, which is attached directly to this inner part of the chicken. 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 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
Chicken giblet soup, especially with giblets domestic chicken This soup is healthy and tasty. 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 (with claws) on the legs. 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.
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. You can cook chicken giblets various dishes. Today we invite you to cook with us chicken giblet soup.
- light and very tasty soup. This soup is made from regular products. It is advisable to use high-quality offal from domestic chicken. But if you don’t have such an 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 cover with 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!
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