Chicken Giblet Vegetable Soup
Submitted by Ginia
Hearty chicken giblet soup loaded with carrots, celery, onions, and tomato juice, thickened with oatmeal for a rustic, filling bowl. Diabetic-friendly, budget-smart, and full of old-fashioned flavor.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the kind of no-waste cooking that stretches a dollar and fills the belly.
Chicken giblets simmer into a rich, savory broth, then get chopped and stirred back in with carrots, celery, onions, tomato juice, and a generous handful of parsley.
The secret thickener? Oatmeal. Just a few tablespoons stirred in at the end gives the broth body without any heaviness.
It’s simple, it’s frugal, and it’s the sort of soup that tastes even better reheated the next day.
Chef Tips
- Trim the fat off the giblets: Any visible fat should go. It’ll make the broth greasy if left on.
- Simmer, never boil: A gentle bubble keeps the broth clear and the giblets tender. A hard boil makes them rubbery.
- Add oatmeal at the very end: Five minutes is all it needs. Any longer and it breaks down too much and turns the soup pasty.
Ingredients
Directions
Wash giblets and discard all fat pieces.
Place in a large cooking pot with water, and if you must, salt.
Bring to a boil and simmer about 25 minutes.
Add all other ingredients except the oatmeal; simmer soup gently about 30 minutes more.
Remove giblets and chop into small pieces.
Return giblets to soup; add oatmeal, stir, and simmer 5 minutes.
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