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Gizzard Soup Recipe

100% would make again

Nothing goes to waste in my kitchen. My mom believed in using every part of the bird. Now I make it for my own family.—Jan Setterlunds, Omaha, Nebraska

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12-14 Servings
Prep: 15 min. Cook: 2-1/2 hours

Ingredients

1/2 cup all-purpose flour
1 tablespoon seasoned salt
1-1/2 pounds chicken gizzards, trimmed and halved
1/4 cup vegetable oil
2 cans (49-1/2 ounces each) chicken broth
5 cups uncooked wide egg noodles

Directions

Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes. Yield: 12-14 servings (about 3-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 172 calories, 7 g fat (1 g saturated fat), 150 mg cholesterol, 782 mg sodium, 15 g carbohydrate, trace fiber, 13 g protein.

Gizzard Soup published in Country Woman January/February 1998, p38

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana