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giblet broth soup

Terrio13 avatar
Recipe by
TERRI OPGENORTH
@Terrio13
Lake Mills, WI

When my husband is out I like to make something that I enjoy and he doesn't. This is the case with this soup. I had some fresh giblets and meat from a chicken that needed to be used and it was COLD outside! Soup to the rescue. This makes the perfect "pot for One" with leftovers for the next day's lunch. I like to float my Gluten Free pretzels in the soup...they kind of turn into "noodles!"

yield 1 -2
prep time 25 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For giblet broth soup

  • giblets from a turkey or chicken
  • 1/2 lb
    raw deboned chicken meat cut into bite sized pieces
  • 1 qt
    water
  • 3-4 Tbsp
    chicken bouillon granules1/2
  • 1/2 tsp
    fresh ground pepper
  • 1 clove
    garlic, crushed
  • a few shakes of dried onion
  • 1 lg
    carrot, peeled and sliced
  • 2 stalk
    celery, sliced, include leaves
  • 2 sm
    gold potatoes, cubed
  • 6-12
    cherry tomatoes, whole
  • 1/2 c
    frozen peas
  • 1/2 c
    parboiled rice
  • 2
    green onions, tops reserved for garnish
  • splash of lemon juice
  • 3/4 tsp
    thyme
  • 1/2 tsp
    sage
  • 3 sprig
    cilantro, chopped, save some leaves for garnish

How To Make giblet broth soup

  • 1
    Rinse giblets and chicken in water and drain.
  • 2
    In a 3 quart heavy bottomed saucepan, put the first seven ingredients in and bring to a boil.
  • 3
    Cover and reduce heat to a simmer. Simmer for about an hour.
  • 4
    Add the next eleven ingredients and bring to a boil again. Simmer until carrots are tender and rice is done. About 30 minutes.
  • 5
    Add reserved onion tops and cilantro leaves. Stir and taste for seasoning.
  • 6
    Serve alongside some tortilla chips or pretzels.
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