Giblet Broth Soup



When my husband is out I like to make something that I enjoy and he doesn't. This is the case with this soup. I had some fresh giblets and meat from a chicken that needed to be used and it was COLD outside! Soup to the rescue. This makes the perfect "pot for One" with leftovers for the next day's lunch. I like to float my Gluten Free pretzels in the soup...they kind of turn into "noodles!"


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25 Min
1 Hr 30 Min
Stove Top


  • ·
    giblets from a turkey or chicken
  • 1/2 lb
    raw deboned chicken meat cut into bite sized pieces
  • 1 qt
  • 3-4 Tbsp
    chicken bouillon granules1/2
  • 1/2 tsp
    fresh ground pepper
  • 1 clove
    garlic, crushed
  • ·
    a few shakes of dried onion
  • 1 large
    carrot, peeled and sliced
  • 2 stalk(s)
    celery, sliced, include leaves
  • 2 small
    gold potatoes, cubed
  • 6-12
    cherry tomatoes, whole
  • 1/2 c
    frozen peas
  • 1/2 c
    parboiled rice
  • 2
    green onions, tops reserved for garnish
  • ·
    splash of lemon juice
  • 3/4 tsp
  • 1/2 tsp
  • 3 sprig(s)
    cilantro, chopped, save some leaves for garnish

How to Make Giblet Broth Soup


  1. Rinse giblets and chicken in water and drain.
  2. In a 3 quart heavy bottomed saucepan, put the first seven ingredients in and bring to a boil.
  3. Cover and reduce heat to a simmer. Simmer for about an hour.
  4. Add the next eleven ingredients and bring to a boil again. Simmer until carrots are tender and rice is done. About 30 minutes.
  5. Add reserved onion tops and cilantro leaves. Stir and taste for seasoning.
  6. Serve alongside some tortilla chips or pretzels.

Printable Recipe Card

About Giblet Broth Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy

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