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Gizzard Soup

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 (about 3-1/2 quarts)


  • 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


  • 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.

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Average Rating:
  • itzdiane
    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.

  • pegwalker
    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!

  • taurus49
    Aug 25, 2010

    very good and tasty too

  • tideman
    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.

  • tideman
    Feb 25, 2010

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

  • cookinglm
    Apr 25, 2006

    No comment left