Chicken Gizzard Barley Soup

Faigy Grossman

Recipe By Faigy Grossman

Cooking and Prep: 2 h 15 m
Serves: 8
Contains:

Preference: Meat
Difficulty: Easy
Diet: Sugar Free
Source: Family Table by Mishpacha Magazine

Easy to prepare, hearty, and tasty... Need one ask for more?! A perfect choice for flavorful nutrition in a bowl, year-round!

Ingredients (9)

Chicken Barley Soup

oil, for sautéing
2 onions, diced
1 (8-oz./225-g.) package chicken gizzards (pupiklach), rinsed
6 cups water, plus more, to taste
6 small carrots, cut into half circles
2–3 stalks celery, chopped
1 cup barley
salt, to taste
black pepper, to taste

Start Cooking

Prepare the Soup

In a medium-sized pot, sauté onions in oil until softened and beginning to brown.
Add chicken gizzards and water; bring to a boil. Lower heat and simmer for 45 minutes.
Add remaining ingredients and cook an additional hour at a low simmer. Add water if soup is too thick. Taste and adjust seasonings if necessary.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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