Chicken Gizzard Noodle Soup

Prepare the ingredients for the chicken gizzard noodle soup.

Prepare the chicken gizzards. Wash them quite thoroughly, remove the skins, cut off the veins and layers of fat. Cut the cleaned gizzards into 2 parts. Pour water into the pot with the gizzards, put the pot on the stove (medium heat), and bring the contents to a full boil to let the foam rise.

Then drain the liquid from the pot through a colander. Rinse the pot with clean water and return the gizzards from the colander back into it. This procedure is necessary to achieve a clear broth in the soup. Pour 750 ml of cold water over the gizzards in the pot, add the bay leaf, pepper (peas), and place the pot on the stove. Bring to a boil, now add salt, and cook the gizzards on low heat for 1 hour. If during cooking some water evaporates from the pot, you can add hot boiled water to bring it back to the original amount.

After an hour, when the gizzards become tender, prepare the potato. Peel the potato tubers, rinse them, and then cut them into small cubes.

Add the potato pieces to the broth with the gizzards and cook for 10 minutes.

Peel and rinse the onion and carrot. Now chop the onion finely and grate the carrot on a large grater.

Sauté the onion and carrot in vegetable oil until they become soft, for 3-4 minutes.

Add the sautéed vegetables to the pot and cook for 5 minutes.

Break the long noodles into smaller pieces and add them to the soup. Cook the soup with noodles for 2 minutes and turn off the heat. There’s no need to cook the noodles for long; they will finish cooking in the hot broth.

Before turning off the heat, taste the soup for salt. If necessary, add more salt. Optionally, add ground black pepper.

At this moment, add the finely chopped herbs.

The chicken gizzard noodle soup is ready. Let the soup steep for 10 minutes to allow the noodles to finish cooking.

Pour the soup into bowls and serve. Enjoy your meal!