Name: Chicken Gizzard Mushroom Soup Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: International
Ingredients: 1 lb chicken gizzards; 2 dry white mushrooms (optional); 1/2 cup uncooked white rice; 2 medium potatoes, sliced into bite-sized pieces; 1/2 large onion, finely chopped; 1 medium carrot, grated; 3 tbsp oil; 2 tbsp fresh parsley, finely chopped; 2 tbsp green onions, finely chopped; 1/2 tbsp salt, to taste; 1 tsp pepper, to taste; 2-3 bay leaves; 4 quarts water (for boiling)

Jump to Recipe·4 from 3 reviews

I am so excited to share with you my all-time favorite warming dish, the Chicken Gizzard Mushroom Soup Recipe. This soup is a delicious medley of tender chicken gizzards, earthy mushrooms, and comforting potatoes and rice. Every spoonful tells a story of rich flavors and soulful satisfaction, perfect for chilly afternoons or anytime you crave a nourishing, hearty bowl of goodness.

Why You’ll Love This Chicken Gizzard Mushroom Soup Recipe

What truly draws me to this Chicken Gizzard Mushroom Soup Recipe is the unique flavor combination. The gizzards bring a deep, meaty richness that is beautifully balanced by the subtle earthiness of the mushrooms and the natural sweetness of carrots and onions. It’s an umami-packed experience that’s both comforting and satisfying, making it feel like a special treat every time.

Another reason I keep coming back to this recipe is how surprisingly simple it is to make. Nothing fancy or complicated, just some humble ingredients cooked with love and patience. It’s a fantastic soup to prepare ahead of a family gathering or even a quiet weeknight dinner because it fills the house with an irresistible aroma and requires minimal fuss once the prep is done. I promise, once you try it, you’ll want this soup on your regular rotation!

Ingredients You’ll Need

A white marbled surface holds raw ingredients neatly arranged: a clear white bowl filled with small raw meat pieces is on the left, next to a fresh orange carrot. Above the carrot are long bright green spring onions and a bunch of parsley. Below these are dried brown mushrooms, two light brown potatoes, and a yellow onion. On the right side are two dark brown pepper mills and a clear glass bottle filled with light yellow oil. Also present are dried bay leaves and a small clear bowl with white rice grains. photo taken with an iphone --ar 4:5 --v 7

Before you start, gather these straightforward ingredients that each play a crucial role in building the flavor and texture of this hearty soup. From the tender gizzards to the comforting potatoes and fluffy rice, every component adds a special touch to the final dish.

1 lb chicken gizzards: The star protein that becomes tender and flavorful with proper cooking.
2 dry white mushrooms (optional): These add a lovely earthy depth and umami richness once soaked and sliced.
1/2 cup uncooked white rice: This ingredient rounds out the soup by providing a creamy texture as it cooks down.
2 medium potatoes sliced bite-sized: Potatoes offer heartiness and help thicken the broth slightly.
1/2 large onion finely chopped: Onions infuse the soup with sweetness and aromatic body.
1 medium carrot grated: Adds color, subtle sweetness, and extra nutrients.
3 tbsp oil: For sautéing and adding richness to the base.
2 tbsp fresh parsley finely chopped: Provides a fresh, herbal lift before serving.
2 tbsp green onions finely chopped: Adds mild oniony sharpness and texture contrast as garnish.
1/2 tbsp salt to taste: Essential seasoning to enhance all flavors.
1 tsp pepper to taste: For gentle heat and balance.
2-3 bay leaves: Impart subtle aromatic nuances throughout the broth.

Directions

Step 1: Begin by soaking the dry white mushrooms in a cup of boiling water for about 20 minutes. This softens them and extracts their wonderful flavor. After soaking, drain them well and slice into small pieces. Set aside.

Step 2: In a small pot, bring fresh water to a boil and add the chicken gizzards. Boil them for about 10 minutes to clean and tenderize. After this initial boil, drain the water and rinse the gizzards thoroughly under cold running water.

Step 3: Place the rinsed gizzards back into a large cooking pot and add 4 quarts of fresh water. Season with half a tablespoon of salt and add 2 to 3 bay leaves. Bring everything to a boil, then reduce heat to a gentle simmer to let the flavors develop slowly.

Step 4: After the gizzards have simmered for about 30 minutes, add the finely chopped onions, grated carrots, sliced potatoes, soaked mushroom pieces, and uncooked rice. Stir well to combine all ingredients evenly.

Step 5: Continue to simmer the soup for another 35 to 40 minutes or until the gizzards are tender, the potatoes are soft, and the rice has cooked into the broth to create a thick, comforting texture. Taste and add more salt or pepper as needed.

Step 6: While the soup finishes cooking, heat the oil in a small pan and sauté the green onions quickly until just softened, then stir them into the soup for extra flavor and a touch of richness.

Step 7: Just before serving, sprinkle the chopped fresh parsley over the soup for a fragrant burst of herbal freshness. Remove the bay leaves and ladle the soup into bowls.

Servings and Timing

This Chicken Gizzard Mushroom Soup Recipe makes approximately 8 generous servings, perfect for sharing with family or saving for leftovers. The prep time clocks in around 25 minutes, while the simmering and cooking requires about 1 hour. All in all, you’re looking at about 1 hour and 25 minutes from start to finish. This timing allows the flavors to meld beautifully, giving you a soul-warming bowl well worth the wait.

How to Serve This Chicken Gizzard Mushroom Soup Recipe

The image shows a black bowl filled with a clear broth soup containing several layers of ingredients. The first layer is the light broth, with a slight shine, filling the bowl almost to the top. Floating on the surface are small cubes of light yellow potato, orange carrot pieces, white rice grains, and chunks of brown organ meat with a soft, uneven texture. There is also a small brown bay leaf resting among the ingredients. In the center, a sprig of bright green parsley adds a fresh touch. A silver spoon with a decorated handle is placed inside the bowl on the right side, partially submerged, with the woman's hand holding it and visible in the corner of the image. The bowl is resting on a white marbled background with some green leafy garnish blurred in the background. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with warm, crusty bread or freshly toasted baguette slices to soak up every last drop of the rich broth. A side of simple green salad dressed with light vinaigrette adds a refreshing bite to balance the hearty soup perfectly. It’s such a satisfying meal, especially when served hot, making it ideal for family dinners or casual get-togethers.

For an elevated presentation, I sprinkle extra freshly chopped parsley or some thinly sliced green onions on top, which brightens up the dish visually and adds a lovely finishing note. This little garnish makes it look inviting when served at holiday gatherings or even weeknight dinners where you want something comforting but a bit special.

As for drinks, I often reach for a crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay, which complements the soup’s earthy and savory notes beautifully. For a non-alcoholic option, chilled sparkling water with a splash of lemon is refreshing and balances the richness. This soup is best enjoyed piping hot or warm, making each spoonful a cozy experience that feels like a warm hug on a plate.

Variations

I love mixing things up with this Chicken Gizzard Mushroom Soup Recipe depending on what I have on hand or my mood. For instance, sometimes I swap out dry white mushrooms for cremini or shiitake mushrooms, which offer a deeper, meatier flavor. If you want a gluten-free version, just be sure to use rice or gluten-free grains and avoid any potential broth additives.

If you’re feeling adventurous, try boosting the flavor by adding a splash of soy sauce or Worcestershire sauce, which adds umami complexity. For those who prefer a lighter version, you can skip the oil or use a healthy alternative like olive oil. Sometimes, I even toss in some chopped kale or spinach toward the end of the cooking process for added nutrients and a pop of color.

Another fun twist I enjoy is using a slow cooker to make this soup. Just brown the gizzards and veggies first, then let everything simmer on low for several hours. This method makes the gizzards incredibly tender and deepens the flavor, perfect if you want some hands-off cooking magic.

Storage and Reheating

Storing Leftovers

After enjoying this soup, I like to store leftovers in airtight containers to preserve freshness. Glass or BPA-free plastic containers work great. The soup will keep beautifully in the fridge for up to 3 days. This gives you a great option for quick lunches or warm dinners later in the week.

Freezing

This soup freezes very well! I recommend portioning it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Frozen, it will keep its delicious flavor and texture for up to 3 months. When freezing, make sure the soup is completely cooled to avoid ice crystals, which could affect the texture upon reheating.

Reheating

Reheat your soup gently on low to medium heat on the stove, stirring occasionally to prevent sticking. This helps maintain the tender texture of the gizzards and prevents the rice from drying out. Avoid reheating at too high a temperature or in the microwave at full power, which can make the gizzards tough and the broth unevenly heated. A slow, gradual warm-up brings everything back to life wonderfully.

FAQs

Can I use chicken hearts instead of gizzards in this soup?

Absolutely! Chicken hearts have a similar texture and flavor profile to gizzards, so they can be substituted in the same quantity. Just make sure to clean them well and adjust the cooking time slightly if needed.

Is it necessary to soak the dry mushrooms?

Soaking dry mushrooms is important because it softens them and releases their deep umami flavor into the soaking water, which can be used as part of your soup broth. Skipping this step would mean losing some richness and texture in the final dish.

Can I make this soup vegetarian or vegan?

To make a vegan version, I’d recommend omitting the chicken gizzards and using vegetable broth instead. You can add hearty vegetables such as mushrooms, potatoes, carrots, and perhaps tofu or beans for protein to keep the soup filling and flavorful.

What’s the best way to clean chicken gizzards before cooking?

I usually rinse the gizzards thoroughly under cold water, trim off any excess fat or membranes, and then boil them briefly in water to remove impurities before cooking them fully. This ensures a clean flavor and tender texture.

Can I prepare this soup in advance?

Yes, this soup actually tastes better the next day once the flavors have mingled fully. You can prepare it a day ahead, refrigerate, and then gently reheat before serving. It makes meal prep highly convenient without sacrificing deliciousness.

Conclusion

I’m so thrilled to have shared this Chicken Gizzard Mushroom Soup Recipe with you because it truly feels like a comforting hug in a bowl. It’s packed with incredible flavor while being wonderfully straightforward to prepare, making it one of my cherished go-to soups. I hope you’ll give it a try soon and enjoy every satisfying spoonful as much as I do!