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Giblet Soup Recipe

American · Soup · 105 min total

A hearty and flavorful soup made from turkey or chicken giblets, simmered with vegetables and herbs, perfect for using up holiday leftovers.

Ingredients

• 1 pound turkey or chicken giblets (heart, gizzard, liver, and neck)
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups chicken broth
• 2 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup heavy cream (optional)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Rinse giblets and pat dry. Remove liver and set aside. Chop heart and gizzard into small pieces.
2. In a large pot, melt butter over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
3. Add chopped heart and gizzard; cook for 3 minutes, stirring occasionally.
4. Pour in chicken broth and water. Add bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
5. Add the liver to the pot and simmer for another 15 minutes.
6. Remove bay leaf. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches (be careful with hot liquid).
7. Return soup to pot. In a small bowl, whisk flour with 2 tablespoons of the soup until smooth; stir back into pot. Simmer for 5 minutes until slightly thickened.
8. Stir in heavy cream if using. Adjust seasoning. Serve garnished with fresh parsley.

Tips

• For a richer flavor, use turkey giblets and broth.
• Soup can be refrigerated for up to 3 days or frozen for 3 months.
• Serve with crusty bread or crackers.

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