Chicken Noodles with Giblets
2 servings
15 minutes
Chicken noodle soup with giblets is a dish rooted in Russian cuisine, combining a tender broth rich in the flavors of chicken giblets with the lightness of egg noodles and the freshness of herbs. In ancient times, giblets were valued for their nutrition, and chicken broth was considered healing. The soup has a deep flavor where liver adds softness, hearts provide density, and gizzards contribute a slight firmness. A light sauté of vegetables adds sweet notes while a quail egg completes the composition with refinement. This soup warms on cold evenings and provides a feeling of fullness while remaining easy to digest. It is perfect as a first course for family lunch or cozy dinner, preserving the traditions of Russian cuisine and respect for each ingredient.
1
Wash and clean the chicken offal from membranes and fat. Place each type in a separate pot, cover with cold water, put on the fire, season with salt and pepper, and bring to a boil. From this point, cook the liver for twenty to twenty-five minutes, the hearts for forty minutes, and the gizzards for about an hour.
- Chicken gizzards: 130 g
- Chicken hearts: 130 g
- Chicken liver: 130 g
- Salt: to taste
- Ground black pepper: to taste
2
Grate the carrot finely and chop the onion into small cubes. Heat a little oil in a pan, 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.
- Onion: 20 g
- Carrot: 10 g
- Vegetable oil: 0.5 tablespoon
3
Pour the pre-cooked chicken broth into a pot, add the giblets, and bring to a boil. Add onion and carrot, then sprinkle in the egg noodles — you can break them for easier eating. Taste the broth and add salt and pepper if needed.
- Chicken broth: 400 ml
- Chicken gizzards: 130 g
- Chicken hearts: 130 g
- Chicken liver: 130 g
- Onion: 20 g
- Carrot: 10 g
- Egg noodles: 40 g
- Salt: to taste
- Ground black pepper: to taste
4
Finely chop the parsley and dill. About three minutes after the egg noodles are in the broth, add the greens. After a couple more minutes, you can turn off the heat: focus on the doneness of the noodles.
- Parsley: 10 g
- Dill: 10 g
5
Pour the ready noodle soup with offal into bowls and add a halved boiled quail egg to each serving.
- Quail egg: 2 pieces