Chicken Noodle Soup with Giblets

Description

A good chicken broth is made like this: the chicken is boiled with salt, pepper, bay leaves, carrots, and a halved onion for one and a half hours. For a chicken weighing 3.3 lbs, about 4 liters of water is needed. The finished broth can be frozen and used as needed.

Ingredients

• Chicken gizzards - 5 oz
• Chicken hearts - 5 oz
• Chicken Liver - 5 oz
• Onion - 0 oz
• Carrot - 0 oz
• Quail Egg - 2 pieces
• Egg noodles for wok - 0 oz
• Chicken Broth - 15 fl oz
• Parsley - 0 oz
• Dill - 0 oz
• Vegetable Oil - ½ spoons
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the chicken offal and clean them of membranes and fat. Place each type into a separate pot, cover with cold water, set on the heat, add salt and pepper, and bring to a boil. From this point, the liver should be cooked for twenty to twenty-five minutes, the hearts for forty minutes, and the gizzards will need about an hour.

Step 2

Grate the carrot finely and dice the onion into small cubes. Heat a little oil in a skillet, add the vegetables, and sauté, stirring constantly, for two to three minutes. Transfer the carrot and onion to a plate lined with a paper towel to absorb excess oil.

Step 3

Transfer the pre-cooked chicken broth to a pot, add the giblets, and bring to a boil. Add the onion and carrot, then stir in the egg noodles — you can break them into smaller pieces for easier eating. Taste the broth and season with salt and pepper if needed.

Step 4

Finely chop the parsley and dill. About three minutes after adding the egg noodles to the broth, stir in the herbs. After another couple of minutes, you can turn off the heat: the cooking time should be based on the doneness of the noodles.

Step 5

Ladle the finished noodle soup with offal into bowls and place a boiled quail egg, cut in half, in each serving.

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