Poultry giblets soup is made from poultry innards and any off-cuts from the meat.
Although it may not sound very appealing, it is a great and healthy treat.
In addition, the offal soup is very delicate, you can use different preserves in it, you can season it in different ways and thus change its taste.
Get inspired by our recipes for mince soups 5 times differently and you will see that you will enjoy it!
Chicken offal soup
A simple and nutritious chicken soup with lots of vegetables is guaranteed to warm you up and supply the necessary vitamins. Plus it tastes great!
- chicken giblets
- 200g boneless chicken, cut into bite-sized pieces
- 1 liter of water
- 3 – 4 tablespoons of granulated chicken broth
- 1/2 teaspoon freshly ground pepper
- 1 clove, crushed
- a little dried onion
- 1 large carrot, peeled and sliced
- 2 stalks of celery stalks, chopped, including leaves
- 2 potatoes, diced
- 6 – 12 cherry tomatoes
- 1/2 cup frozen peas
- ½ cup parboiled rice
- 2 spring onions
- a drop of lemon juice
- 3/4 teaspoon thyme
- 1/2 teaspoon sage
- 3 sprigs of cilantro, chopped, plus a little extra for garnish
- Rinse the giblets and chicken in water and drain.
- Place the first seven ingredients in a three-liter saucepan with a thick bottom and bring to a boil.
- Cover and reduce the heat to a simmer.
- Simmer for about an hour.
- Add the other eleven ingredients and bring to a boil again.
- Simmer until carrots are tender and rice is done, about 30 minutes.
- Add the scallions and coriander leaves.
- Mix and season.
- Serve with tortilla chips or pretzels.
If you love offal dishes, you will definitely be interested in our chicken liver recipes . Try one of our delicacies!
Offal soup with homemade dumplings
Braised goose giblets, luxurious broth, dried fruit and warm spices together create a unique combination that you will fall in love with! Serve with homemade dumplings and you have a wonderful festive soup.
For the soup:
- 1kg goose or duck offal (such as necks, wings, gizzards and hearts, but not liver)
- 6 cups of water
- 3 or 4 whole cloves
- 1 teaspoon dried marjoram
- 2 whole bay leaves
- salt and freshly ground pepper to taste
- 2 tablespoons duck fat or butter
- 1 large onion, sliced
- 1 stalk celery, chopped
- 1 whole carrot, peeled and chopped
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 10 whole prunes, pitted and halved
- 3 tablespoons of apple cider vinegar
- 2 teaspoons of sugar
- 1 kg of mealy potatoes
- 2 tablespoons melted duck fat or butter
- 1 duck or chicken egg, lightly beaten
- 1/4 cup breadcrumbs
- 1 tablespoon of salt
- 1/2 teaspoon ground nutmeg
- about 1/2 cup plain flour
- Pour water into a large pot, add the offal and bring to a boil.
- Don’t forget to collect the foam.
- Add the cloves, marjoram and bay leaves and a pinch of salt.
- Cover, bring to a simmer, and cook for 2 to 4 hours, until the meat begins to fall off the neck and wings.
- Meanwhile, heat the duck fat in a large pan.
- Add the onion and sauté, stirring occasionally, to caramelize.
- It will take about 20 minutes.
- Once it’s nicely browned, turn off the heat and set aside.
- While the soup is cooking, make the dough for the dumplings.
- Preheat the oven to 200°C.
- Prick each potato all over with the tines of a fork, then brush with duck fat.
- Place the potatoes on a rack in the oven and bake for 1 hour.
- Remove from the oven, break open to release steam, and let cool for 15 to 30 minutes.
- Peel the boiled potatoes and mash them with a fork in a bowl.
- Add the egg, breadcrumbs, salt, nutmeg and flour and mix.
- Do not knead the dough like bread dough, the dumplings would be very hard.
- Set aside.
- Once the meat is tender, turn off the stove and fish out the gizzards, hearts, necks and wings.
- Coarsely chop the stomachs and hearts and pull all the meat off the necks and wings.
- Return all the meat to the soup.
- Add the celery, carrots, caramelized onions, raisins, cranberries and prunes. Turn the heat back on and bring the soup back to a boil.
- Meanwhile, bring salted water to a boil in a large pot to cook the dumplings.
- Shape the dough into small balls, using about 1 tablespoon of dough for each.
- When all the dumplings are shaped, carefully submerge them in the boiling water.
- Let the dumplings cook on a gentle boil.
- When the dumplings float to the surface, which should take 4 to 5 minutes, take them out of the water.
- Add the vinegar and sugar to the soup, then season with salt and pepper.
- Taste and re-season if necessary.
- To serve, arrange several dumplings in each bowl and ladle hot soup around.
Discover similar tips
Soup with vegetables, turkey giblets and jalapeños
A great vegetable soup that will fill you up, warm you up and, as a bonus, delight your taste buds!
- 900 – 1,000 g of turkey giblets
- 1,500 – 2,000 ml of cold water
- 1 tablespoon of salt
- 6 – 8 balls of whole black pepper
- 2-3 tablespoons of olive oil
- 1 small chopped onion
- 2 – 3 medium carrots
- 1 large parsley
- 1 stalk of celery
- ½ fresh green jalapeño pepper
- 2 – 3 cloves of garlic
- 1 teaspoon ground sweet paprika
- freshly ground black pepper to taste
- boiling water as needed
- 2 pre-cooked cauliflower florets
- 5 – 6 spoons of baby semolina
- 1 tablespoon of softened butter
- 1 egg
- pinch of salt
- Make a broth from the chopped turkey giblets.
- Clean and cut the carrot and parsley into pieces.
- Saute the chopped onion in oil.
- Add the chopped vegetables and add the jalapeño.
- Mix everything and fry briefly.
- Chop the celeriac stalks and add to the soup, saute again for a while.
- Finally, add crushed garlic cloves, ground sweet pepper and ground black pepper.
- Pour over the strained hot broth and top up with boiling water.
- Peel the meat from the neck, cut it together with the giblets and set aside.
- Press semolina into the soup through a gnocchi sieve.
- You prepare them by mixing baby semolina, butter, eggs and a pinch of salt and mixing into a uniform dough.
- Put the cut cauliflower florets and the chopped meat offal into the finished soup and serve.
You may also find our reviews of gas hobs useful. Who won in our comparison?
White goose offal soup
Although it may sound unbelievable to some, mince soup can also be a delicacy, and this recipe is proof of that. See for yourself!
- 2 goose carcasses
- 2 onions
- 1 tablespoon of goose fat
- 2 potatoes
- 2 carrots
- 1 parsley
- 100 g plain flour
- 1 package of goose offal
- 50 ml of olive oil
- whole black pepper
- ground black pepper
- sprig of parsley
- 250 ml cooking cream 15%
- Boil the goose carcasses and giblets in water, add root vegetables and unpeeled onions.
- Add allspice and whole pepper.
- Cook the giblets until soft and remove.
- Continue to cook the broth.
- Sauté diced onion in lard.
- Add plain flour and saute for a while.
- The bowl must be light.
- Pour over the cream and drained stock.
- Cook slowly and add diced potatoes.
- When they are cooked, add the chopped goose giblets and root vegetables from the stock.
- Salt and pepper.
- Add a cube of butter and nutmeg to soften.
- Mix the parsley in the olive oil and season with salt and pepper.
- Add a few drops of this pesto to the soup.
Also try our best recipes for home-baked goose . A proper meal for the whole family!
Vegetable soup with crumbs and rice
An incredible easy soup with cheap and tasty ingredients! Prepare it today.
- 1 package of chicken offal
- 10 g lard
- 120 g of root vegetables
- 40 g of rice
- salt, pepper, parsley to taste
- Place the crumbs in cold water and boil.
- Cut the vegetables into small pieces and fry them in lard.
- Add it to the offal, salt and pepper.
- Peel the cooked offal, chop the meat.
- Boil the rice in the soup.
- Finally, add the cooked meat and chopped fennel.
For mince soups, we can prepare so-called inserts : celestine noodles, diced rolls, egg yolks, drippings, herb noodles and classic soup pasta.
And how did you like our recipes today? Write to us in the comments!