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Chicken Gizzard Noodle Soup
Instructions
Get the ingredients ready for the chicken gizzard noodle soup.
Prepare the gizzards. Wash them quite thoroughly, peel off the skins, and cut off the veins and layers of fat. Cut the cleaned gizzards in two. Pour water into the pot with the gizzards, set it on the stove over medium heat, and bring to the boil so the foam rises.
Then drain off all the liquid through a colander. Rinse the pot with clean water and return the gizzards from the colander to it. This step is needed to give a clear broth in the soup. Pour 750 ml of cold water over the gizzards in the pot, add the bay leaf and peppercorns, and put the pot on the stove. Bring to the boil, add salt, and cook the gizzards over low heat for 1 hour. If some of the water evaporates during cooking, you can top it up with hot boiled water to the original level.
After an hour, when the gizzards are tender, prepare the potato. Peel the potatoes, rinse them, and cut them into small cubes.
Add the potato pieces to the broth with the gizzards and cook for 10 minutes.
Peel and rinse the onion and carrot. Finely chop the onion with a knife and grate the carrot on a coarse grater.
Sauté the onion and carrot in vegetable oil until soft, 3–4 minutes.
Add the sautéed vegetables to the pot and cook for 5 minutes.
Break the long noodles into smaller pieces and add them to the soup. Cook the soup with the noodles for 2 minutes, then turn off the heat. There is no need to cook the noodles long – they will finish in the hot broth.
Before turning off the heat, taste the soup for salt. Add more if needed. Add ground black pepper if you like.
At this point, add the finely chopped herbs.
The chicken gizzard noodle soup is ready. Let it stand for 10 minutes so the noodles finish cooking.
Ladle the soup into bowls and serve. Bon appétit!
Tips
- 1
THE DOUBLE BROTH is the "secret" to clarity. Drain off the first water after it comes to the boil and pour in fresh water – the soup will be crystal clear.
- 2
ONE HOUR FOR THE GIZZARDS is a must. Gizzards are denser than chicken meat and need more time to soften. Any less and they will be "rubbery".
- 3
THE SKINS AND VEINS must be trimmed off. Otherwise the gizzards turn tough and the broth takes on an "off" taste.
- 4
NOODLES FOR 2 MINUTES – they "finish" in the hot broth over the 10-minute rest. Cook them longer and they will "fall apart". The same principle works in other kinds of soup with offal.
FAQ
How do I choose chicken gizzards? +
Fresh ones are firm and dark red inside (after cleaning), with no grey film. The smell should be neutral, with no "chemical" notes. The size should be 5–7 cm, medium. Frozen gizzards should be thawed in the fridge for 6–8 hours, not in hot water. Be sure to trim off the yellow skins inside – they give bitterness and toughness. Remove the veins and membranes too. Don't buy ones that are very dark or have a greenish tinge – they are spoiled. Before cooking, soak them for 15 minutes in cold water with 1 tbsp of vinegar – it "neutralises" the sharp taste. They cost less than meat – a budget-friendly option for the family.
What can I use instead of noodles? +
Alternatives: fine "gossamer" vermicelli (cooks faster and is more delicate), round-grain rice (add it 15 minutes before the end), millet (a more "rustic" option), buckwheat (more filling), small pasta (stars, letters). Without any grain it makes a "light" option for a diet. Don't use large pasta (elbows, shells) – they don't suit this soup. The ratio is 50 g per 750 ml of broth (the standard); more and the soup will "thicken". Thin noodles "finish" while the soup stands – don't overcook them. Break long noodles up before cooking.
How long does the soup keep? +
In a covered pot in the fridge – 2–3 days. Reheat on the stove to 80 °C – don't boil it, or the noodles will "fall apart". In the microwave, by the portion for 1–2 minutes. In the freezer it's not recommended (the potato "crumbles" after thawing). On the second day the soup "settles" and the flavour becomes brighter. Don't leave it at room temperature for longer than 2 hours – offal soup spoils quickly. The noodles will "soak up" the broth, so the next day the soup will be thicker; add some boiled water. For a "packed lunch" it keeps well in a thermos for 4–6 hours. Freshly cooked, it is at its best on the first day.
What do I serve the soup with? +
The classics: with sour cream (1 tbsp in the bowl) and fresh herbs (dill, parsley). With black or white bread, or croutons. With garlic croutons for a "rustic" serving. With herbal tea or a fruit drink for a warming lunch. For an "office lunch" it is handy in a thermos. With hot pies or buns. For a "children's lunch", serve it with white bread and thinly sliced cucumber. With a shot of cold vodka for a "Russian" serving. A versatile light lunch for weekdays. It is especially good in the cold season or when "dieting" – the soup is light and nourishing.
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