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Recipe by Faigy Grossman

Chicken Gizzard Barley Soup

Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Gluten
2 Hours, 15 Minutes
Diets

Ingredients

Chicken Barley Soup

  • oil, for sautéing

  • 2 onions, diced

  • 1 (8-oz./225-g.) package chicken gizzards (pupiklach), rinsed

  • 6 cups water, plus more, to taste

  • 6 small carrots, cut into half circles

  • 2–3 stalks celery, chopped

  • 1 cup barley, such as Glicks Pearl Barley

  • salt, to taste

  • black pepper, to taste

Directions

Prepare the Soup

1.

In a medium-sized pot, sauté onions in oil until softened and beginning to brown.

2.

Add chicken gizzards and water; bring to a boil. Lower heat and simmer for 45 minutes.

3.

Add remaining ingredients and cook an additional hour at a low simmer. Add water if soup is too thick. Taste and adjust seasonings if necessary.

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Chicken Gizzard Barley Soup

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Mally K-E
Mally K-E
2 years ago

This soup was amazing, I was scared no1 gonna touch it with the gizzards but was absolutely delicious!!

Ba
Ba
3 years ago

Oh so good!!!! I left out the celery and the salt. Gizzards are very salty (even after being rinsed!) so taste before you add in salt!

Esther Leah
Esther Leah
Reply to  Ba
3 years ago

If you boil the gizzards for a few minutes, in a separate pot, and discard the water, it also cuts down the salt content. Of course you shouldd rinse them before adding to the soup.

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