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Chicken Giblet Soup

  • 2 sets giblets
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart cold water
  • 1/2 cup diced celery
  • 1/2 teaspoon pickling spices
  • 1 spring parsley
  • 1/2 teaspoon pepper
  • 1 1/4 tablespoons salt
  • 1 hard-cooked egg
Fry the giblets gently in butter until brown. Add flour, water and celery. Tie pickling spices in cheesecloth and add. Simmer gently. Add seasonings. Serve 2 slices of hard-cooked egg in each portion of soup.
Submitted by Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min


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