Chicken Gizzard Mushroom Soup Recipe

This bring many memories form childhood. We would go out to forest and pick mushrooms, bring them home and mom dried them for winter. I love the flavor it gives the soup (if you are not mushrooms fan, don't use them, soup will still taste yummy)
People often are shocked that I use gizzards in my food but it is one of my favorite things to use in soups.

Serving size:
25 min
1 hr
Ready in
1 hr 25 min


In cup of boiled water place dry white mushrooms, let them soak for 20 minutes. Drain water and slice them into small pieces.
In small pot, boil chicken gizzards for about 10 minutes, rinse them. Fill ⅔ of 5 quart pot with water.
Add chicken gizzards, mushrooms and rice; let it boil for little 5-10 minutes. Add sliced potatoes into the water and boil 10-15 minutes. Add ground pepper, salt to taste.
Sautée your carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes). Add to all coking ingredient.
Add parsley and green onions. Cook another 20 minutes, on low heat.
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