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 May 24, 2009
15 min
30 min
45 min