Gizzard Soup and Stew Recipes for Deep, Savory Flavor

Gizzard soup and stew simmer chicken gizzards with vegetables and broth until the meat is tender and the liquid is richly savory. This tomato-broth version includes potatoes and carrots, so it can be served as a hearty soup or a thicker stew; family and regional versions vary in seasoning and vegetables.

Ingredients

2 lb (900 g) chicken gizzards, trimmed and rinsed
2 tablespoons (30 ml) neutral cooking oil
1 large yellow onion, diced, about 1½ cups (225 g)
2 celery stalks, diced, about 1 cup (100 g)
4 garlic cloves, minced, about 12 g
2 tablespoons (32 g) tomato paste
1 can crushed tomatoes, 14½ oz (411 g)
7 cups (1.66 L) low-sodium chicken broth
1 teaspoon (2 g) sweet paprika
1 teaspoon (1 g) dried thyme
1 bay leaf
1½ teaspoons (9 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper
2 medium carrots, cut into ½-inch (1.3 cm) pieces, about 1 cup (130 g)
1 lb (450 g) Yukon Gold or other waxy potatoes, cut into ¾-inch (2 cm) cubes
¼ cup (15 g) chopped fresh parsley
1 tablespoon (15 ml) lemon juice, optional

Instructions

Clean and prepare the gizzards. Pat the gizzards dry and trim away any tough yellowish lining or excess connective tissue that remains. Cut large pieces in half so they cook at a similar rate. Keep raw poultry and its juices separate from ready-to-eat ingredients, and wash your hands, knife, and board after handling it.
Brown the gizzards. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7 L) Dutch oven or soup pot over medium-high heat. Add the gizzards in a single layer, working in batches if needed, and brown for about 10 minutes, turning occasionally. Browning adds a roasted, savory note; avoid crowding the pot, which makes the gizzards release moisture and steam instead. Transfer them to a plate.
Soften the aromatics. Reduce the heat to medium. Add the onion and celery and cook for 5 minutes, stirring and scraping up browned bits from the bottom of the pot. Stir in the garlic, tomato paste, paprika, and thyme, and cook for about 1 minute, until the paste darkens slightly and smells fragrant.
Build the broth and simmer. Pour in about 1 cup (240 ml) of the broth and scrape the bottom of the pot to loosen any stuck-on browned bits. Add the remaining broth, crushed tomatoes, bay leaf, salt, pepper, and browned gizzards. Bring the liquid just to a boil, then lower the heat so it simmers gently. Cover with the lid slightly ajar and simmer for 1 hour 40 minutes, stirring every 25 to 30 minutes. Keep the surface at a gentle bubble rather than a hard boil, which can make the broth reduce too quickly.
Check the gizzards and add the vegetables. After the long simmer, check a thick piece with a food thermometer; USDA FSIS recommends poultry reach a safe minimum internal temperature of 165°F (74°C). For the texture this recipe aims for, the gizzards should also be easy to pierce with a fork. If they are still chewy, continue simmering before adding the vegetables. Stir in the carrots and potatoes, cover, and simmer for about 20 minutes, until the vegetables are tender when pierced with a knife.
Finish and adjust. Remove the bay leaf. Stir in the parsley and, if you like a brighter finish, the lemon juice. Taste the broth and add salt or pepper as needed. For a soup consistency, serve as written. For a thicker stew, use a slotted spoon to mash a few potato pieces against the side of the pot, stir them back in, and simmer uncovered for 3 to 5 minutes. Rest the pot off the heat for 5 minutes before serving so the broth settles and the portions are easier to ladle.

Tips

Trim carefully, not aggressively. Remove any tough membrane that is still attached, but don’t try to remove every bit of connective tissue. The long, moist simmer softens the gizzards, and trimming too much wastes usable meat.
Keep the heat low. A gentle simmer is the key to tender gizzards and a broth that doesn’t evaporate too fast. If the liquid is bubbling vigorously, turn down the burner and add a splash of broth or water if the level has dropped substantially.
Choose broth with the final salt level in mind. Low-sodium broth gives you control over seasoning. If you use regular broth, start with less added salt, then taste and adjust at the end. A squeeze of lemon can brighten the tomato and broth flavors without making the soup taste sour.
Substitute thoughtfully. Chicken stock can replace chicken broth in the same amount; it usually gives a fuller-bodied result. If fresh parsley is unavailable, use 1 tablespoon (about 1 g) dried parsley or skip it. Dried parsley is less fresh-tasting, so add it with the thyme rather than at the end.

Serving Suggestions

Ladle the soup into warm bowls, making sure each serving gets gizzards, potatoes, carrots, and plenty of broth. Crusty bread, cornbread, or plain rice is useful for soaking up the tomato-rich liquid. For a lighter accompaniment, serve a crisp green salad or simply sliced cucumbers with a tangy dressing; the fresh, cool contrast balances the stew’s deep savory flavor.

Offer extra chopped parsley, black pepper, and lemon wedges at the table so everyone can finish a bowl to taste. If you prefer a more substantial meal, spoon the thicker version over rice, mashed potatoes, or cooked noodles. Keep the broth hot while serving, and ladle it just before eating so bread and other sides don’t become soggy.

Variations

Make it more like a clear soup: Reduce the crushed tomatoes to ½ cup (120 g) and increase the broth by 1 cup (240 ml). The result has a lighter, more savory broth and less tomato sweetness. You can also omit the tomato paste, though the soup will have less depth and color.

Add greens or beans: Stir in 2 cups (60 g) chopped spinach during the final 3 minutes, or add 1 drained 15 oz (425 g) can of white beans with the potatoes. The beans make the pot more filling and slightly thicken the broth. Avoid adding delicate greens early, since a long simmer will make them lose their fresh texture.

Change the seasoning: For gentle heat, add ¼ teaspoon (0.5 g) cayenne with the paprika. For a more herb-forward pot, use 1 teaspoon (1 g) dried oregano in place of the thyme. These are flexible home-style variations rather than a claim to one regional standard; gizzard soups and stews are seasoned differently from household to household.

Use a different poultry gizzard: Turkey gizzards can be used, but they are often larger and may need longer to become tender. Cut them into smaller pieces and check tenderness before adding the vegetables; simmer them longer if necessary. Keep the vegetables out until the gizzards are fork-tender so the potatoes don’t fall apart while the meat finishes cooking.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they cool more quickly. The soup keeps for 3 to 4 days in the refrigerator. The potatoes will soften somewhat as they sit, but the broth often tastes even more blended the next day. If the stew thickens in the refrigerator, loosen it with a little broth or water when reheating.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout; check with a food thermometer and bring leftovers to 165°F (74°C). You can also reheat a serving in a microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Freeze cooled portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C); don’t thaw the soup on the counter.

Frequently Asked Questions

How do I keep chicken gizzards from being tough?

Give them enough time at a gentle simmer. Gizzards are a hardworking muscle, so browning alone won’t make them tender; the long, moist cooking period does that. If a piece is still rubbery or difficult to pierce with a fork after the stated simmer, keep cooking it in the broth and check again in 10- to 15-minute intervals. Add the potatoes and carrots only after the gizzards are tender.

Do I need to boil gizzards before making soup?

No separate pre-boil is needed for this recipe. The gizzards brown in the pot and then simmer in the seasoned broth until tender. A separate boil would add another pot to wash and could dilute the flavor unless you saved and used that cooking liquid. If your package contains untrimmed gizzards, trim them before browning and keep raw poultry separate from the cooked soup.

Can I make this soup in a pressure cooker?

Yes, but cooking times vary by appliance and by the size of the gizzards. Brown the gizzards and soften the aromatics using the cooker’s sauté setting, then add the broth, tomatoes, and seasonings. Follow your pressure cooker’s instructions for poultry or tough cuts, and use a natural release if recommended by its manufacturer. Cook the potatoes and carrots afterward until tender so they don’t become mushy; check the gizzards for both tenderness and 165°F (74°C).

How can I make the stew thicker without flour?

Mash a few cooked potato cubes directly into the broth, then simmer uncovered for a few minutes. This thickens the liquid while keeping the flavor consistent. You can also start with less broth, but leave enough liquid to cover the gizzards during their long simmer. If the pot becomes too thick, stir in broth or water a little at a time until it reaches the consistency you want.

Can I prepare gizzard soup ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it in covered containers within 2 hours. The broth and seasonings meld as it rests, making it convenient to serve the next day. Reheat portions to 165°F (74°C), adding a splash of broth if the potatoes have absorbed liquid. For the best potato texture, you can also cook the gizzards and broth ahead, refrigerate them, and add freshly cut potatoes and carrots when reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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