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Chicken Gizzard Mushroom Soup Recipe

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4 from 3 reviews

This Chicken Gizzard Mushroom Soup is a hearty and flavorful blend of tender chicken gizzards, aromatic mushrooms, potatoes, onions, and rice. The gizzards add a unique texture and richness to the soup, complemented by the earthy mushrooms and fresh herbs. Perfect for a comforting meal, this soup is both nourishing and delicious.

Ingredients

Main 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)

Instructions

  1. Soak the Mushrooms: Place the dry white mushrooms into a cup of boiled water and let them soak for 20 minutes until soft. Drain the water and slice the mushrooms into small pieces.
  2. Pre-boil the Gizzards: In a small pot, boil the chicken gizzards for about 10 minutes to remove impurities, then rinse them under cold water.
  3. Cook the Gizzards: Return the rinsed gizzards to a large cooking pot and add 4 quarts of water. Season with 1/2 tbsp salt and add 2-3 bay leaves. Bring to a boil, then reduce heat to simmer.
  4. Add Vegetables and Rice: Add the soaked and sliced mushrooms, potatoes, finely chopped onion, grated carrot, and uncooked rice to the pot. Stir to combine.
  5. Simmer the Soup: Continue to simmer the soup gently for about 50 minutes to 1 hour, or until the gizzards are tender, the rice is cooked, and the potatoes are soft.
  6. Finish with Seasoning and Herbs: Add 1 tsp pepper and stir in the chopped fresh parsley and green onions. Taste the soup and adjust salt if necessary.
  7. Serve: Remove bay leaves and ladle the hot soup into bowls. Serve warm as a hearty main dish.

Notes

  • Soaking the dry mushrooms rehydrates them and enhances their flavor; you can skip them if unavailable.
  • Pre-boiling and rinsing the gizzards helps to clean and tenderize them.
  • This soup thickens nicely due to the rice and potatoes absorbing the broth, making it filling.
  • Adjust seasoning to taste, especially salt and pepper at the end.
  • Leftovers store well in the refrigerator for up to 3 days and may thicken; add water to loosen when reheating.

Find it online: https://recipesbyliza.com/chicken-gizzard-mushroom-soup-recipe/