Chicken Gizzard Soup teams-up gizzards and mushrooms to create one insanely rich experience! This hearty soup will bring you back to your childhood.
Chicken Gizzard Soup is defined by the deliciously underrated chicken gizzard. I grew up eating chicken gizzards as somewhat of a delicacy, so when I came to America, I was disappointed to see that they were not as common. Nowadays, they are making their way onto the fanciest of menus in the U.S… and for good reason!
If you like the taste of dark meat, you are going to fall in love with these little morsels. Gizzards are packed with a depth of flavor that is perfect for a wintertime broth.
My family loves a good chicken gizzard. One of our other beloved recipes is the Classic Chicken Gizzards Gravy. Smother this rich sauce over white rice or mashed potatoes. Yum!
What are Chicken Gizzards?
A gizzard is a tiny muscle found in the digestive tract of chickens. When a chicken pecks at its food, it often picks up bits of gravel and debris as well. The gizzard acts as a net that catches this stuff. What’s even cooler about the gizzard is that it then uses the ingested gravel to grind up the chicken’s food before passing it onto the stomach.
You may be cringing right now, but don’t! When cleaned properly, these bad boys are dynamite. It is customary in Ukraine to use ALL PARTS of an animal. It is a show of respect, and also a way to stretch a dollar and make as much food as possible. This comes in handy when you have a lot of little mouths to feed.
How to Clean Chicken Gizzards
Some of you may purchase pre-cleaned gizzards and that’s awesome! There’s nothing wrong with less work. However, if you are working with gizzards that need to be cleaned, follow this step-by-step guide:
- Start by grabbing a sharp knife. You are going to have to cut through the gizzard and since it is a muscle, you will need a blade that’s up to the job.
- Open up your bag of gizzards. Give them a good rinse in a colander to remove any blood or debris.
- Place the gizzards on a cutting board. Be careful, these little guys can be slippery!
- Slice each individual gizzard in half lengthwise. You’ll want to make one, smooth cut through (this is where the sharp knife comes in handy). A dull knife can be dangerous to use on such a slippery muscle and can ultimately compromise the shape of your gizzard.
- Rinse the interior of each gizzard half under cool water. Use your finger to to rub against the interior flesh to find any stubborn debris. Keep gently scrubbing until the surface feels completely smooth.
- When the interior of the gizzard is completely clean, you will notice a yellow-ish membrane lining the inside. Remove this by gently pulling it away from the gizzard flesh. It should be fairly easy to remove, but you may need to cut away at it gently to aid in the process.
- Give your gizzards a final rinse and lay them out to dry on your butcher block. Pat them with a paper towel to remove any excess liquid.
How to Cook Chicken Gizzards for Soup?
Boil chicken gizzards on their own first for about 10 minutes. Pre-boiling your gizzards is going to make them oh-so-tender in your soup!
Are Eating Chicken Gizzards Good for You?
Like other organ meats, gizzards are chock full of awesome stuff for your brain and body. They boast tons of iron, are low in fat and packed with too many vitamins to list. Can you say healthy skin and hair?
Other Classic Russian Soups to Make
- In cup of boiled water place dry white mushrooms, let them soak for 20 minutes. Drain water and slice them into small pieces.
- In a small pot, boil chicken gizzards for about 10 minutes, rinse them. Add gizzards back to the cooking pot, fill it with 4 quarts of water. Season with salt, add a few bay leaves.
- Sautée your carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes).Add them to the boiling gizzards.
- Add mushrooms and rice; let it simmer for about 15 minutes. Add sliced potatoes into the water and boil 10-15 minutes. Season with ground pepper, salt to taste.
- Add parsley and green onions. Remove from heat and serve.