Gizzard Soup Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES: 12-14 servings


  • 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

Nutritional Facts

1 cup: 172 calories, 7g fat (1g saturated fat), 150mg cholesterol, 782mg sodium, 15g carbohydrate (1g sugars, trace fiber), 13g protein


  1. 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).
Originally published as Gizzard Soup in Country Woman January/February 1998, p38

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Reviewed May. 7, 2014

"This was easy to prepare after cutting up the gizzards. Very good flavor. Everyone thought it delicious but wondered why there were no vegetables in it. I thought it turned out a little greasy. Not sure if it was from the oil (I used way less than called for) or from fat on the meat."

Reviewed Sep. 26, 2012

"I got this same kind of recipe form my mom! Don't be afraid of gizzards, they taste just like chicken when cooked this way!! Nice and tender!"

Reviewed Aug. 25, 2010

"very good and tasty too"

Reviewed May. 29, 2010

"I go phesant hunting in SD every year, and I get to keep all the gibblets. Made this soup from them & it was great. I cut back on the broth thou."

Reviewed Feb. 25, 2010

"not sure if the amount for chicken broth is correct, so am hesitent to try"

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