Best 3 Gizzard Soup Recipes
Gizzard soup is a classic comfort food that can warm your soul on a cold day. Made with tender gizzards, vegetables, and a flavorful broth, it's a hearty and satisfying meal that's easy to make at home. Whether you're a seasoned cook or a beginner in the kitchen, this article has got you covered with the best gizzard soup recipes out there.
Here are our top 3 tried and tested recipes!
GIZZARD STEW
This very easy and once the chicken gizzards are boiled, this dish is very fast.
Provided by SANDREL
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
- Once gizzards are tender, drain 1/2 of the water out of the pot. In a small bowl, combine the ramen flavor packet mixes with the flour and add enough water to liquefy mixture. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce/gravy is thickened to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ramen noodles and cook for 5 to 6 minutes or until al dente; drain and serve hot with gizzards stew on top.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 28.2 g, Cholesterol 236.2 mg, Fat 2.2 g, Fiber 1.2 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 489.9 mg, Sugar 1.5 g
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
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts :
GIZZARDS AND NOODLES
We grew up on "cheap" food but this one has become a family standard for comfort food. The recipe screams for additions and variations but we just seem to prefer it plain. This is extremely inexpensive to fix and if you like gizzards this one is easy as sin to fix. My mother would make a big batch up and then use it as a "bribe" to get my sister and I over for lunch. Don't have to ask twice, Mom.
Provided by Cloudtears
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and cut in half each gizzard.
- Simmer in water and 2 tsp salt for about 3 hours or until very tender.
- (Do Not Boil).
- Cook noodles until done, drain and add gizzards, butter and salt and pepper to taste.
Nutrition Facts : Calories 160, Fat 15.8, SaturatedFat 9.8, Cholesterol 102.3, Sodium 893.5, Protein 5.2
Tips:
- Choose fresh or frozen chicken gizzards: Fresh gizzards are preferable, but frozen gizzards can also be used. If using frozen gizzards, thaw them completely before cooking.
- Clean the chicken gizzards thoroughly: Remove any excess fat or connective tissue from the gizzards. Rinse the gizzards thoroughly under cold water.
- Use a variety of vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, bell peppers, or potatoes.
- Add flavor enhancers: To enhance the flavor of the soup, you can add herbs, spices, and seasonings such as garlic, ginger, turmeric, and paprika.
- Simmer the soup for at least 30 minutes: This will allow the flavors to develop and the gizzards to become tender.
- Serve the soup hot: Gizzard soup is best served hot, with a sprinkle of fresh herbs or a dollop of sour cream.
Conclusion:
Gizzard soup is a delicious and nutritious dish that is easy to make. It is a great way to use up leftover chicken gizzards, and it is also a good source of protein, vitamins, and minerals. With its simple ingredients and flavorful broth, gizzard soup is a comforting and satisfying meal that can be enjoyed by people of all ages.
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