Chicken Gizzard Mushroom Soup
Chicken Gizzard Soup brings me right back to my childhood. In this hearty soup, gizzards and mushrooms team-up to create one insanely rich broth!
Servings 8 servings
- 1 lb chicken gizzards
- 2 dry white mushrooms (optional)
- 1/2 cup white rice
- 2 medium potatoes sliced into bite-sized pieces
- 1/2 large onion finely chopped
- 1 medium carrots grated
- 3 tbsp oil
- 2 tbsp fresh parsley diced
- 2 tbsp green onions diced
- 1/2 tbsp salt to taste
- 1 tsp pepper to taste
- 2-3 bay leaves
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.
Calories: 190kcal | Carbohydrates: 18g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 154mg | Sodium: 532mg | Potassium: 378mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1456IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 3mg