Giblet soup or broth
Giblet soup or broth is a savory, aromatic dish made by simmering poultry giblets—typically the heart, liver, gizzard, and neck—often along with the feet and other trimmings. It is a traditional comfort food found in various forms across many cuisines, from American Southern cooking to European and Asian traditions, where it's valued for its rich flavor and resourcefulness.
🍽️ Nutrition at a glance
This broth is generally low in carbohydrates and high in protein, with a moderate amount of fat depending on the cuts used. It is a good source of iron, zinc, and B vitamins, particularly B12, and a typical serving contains roughly 50-100 calories.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 6.5 g |
| Carbs | 0.5 g |
| Fat | 2 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 480 mg |
| Sodium | 480 mg |
| Potassium | 150 mg |
| Phosphorus | 80 mg |
| Iron | 1.2 mg |
| Zinc | 0.9 mg |
| Niacin (B3) | 2.5 mg |
| Vitamin B6 | 0.15 mg |
| Vitamin B12 | 0.8 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Giblet soup is a prime example of nose-to-tail eating, transforming often-discarded parts into a nutrient-dense and flavorful base for gravies, stews, or sipping on its own. Its deep, complex flavor is a hallmark of homemade stock, prized by cooks for adding body and richness to countless other dishes.
