Savory Gizzards and Hearts Soup

Savory Gizzards and Hearts Soup

Savory Gizzards and Hearts Soup

When my kids were little, I made "Lizards and Farts" every once in a while for lunch.  That's what we called fried chicken gizzards and hearts.  It made us laugh!  And, I know, this soup doesn't sound like the yummiest thing in the world, but really, it is delicious.  The meat turns out so tender and juicy; it's unreal.  I discovered this method when searching for a recipe for fried gizzards quite a while ago.  I actually didn't like the end results from that method, but I liked the way the meat turned out after boiling it.  Hence, this soup.

Savory Gizzards and Hearts Soup
Makes about 4 servings

In a medium sized sauce pan, place:

1 1/4 pounds chicken gizzards and hearts (just gizzards would be fine)
3 stalks celery, diced
1 small onion, diced (about 1/2 cup)
3 cloves garlic, peeled and split
2 tablespoons lemon or lime juice
6 cups of water, approximately

Cover and bring the soup to a boil.  Check it frequently to see if there is any foam or scum coming to the surface.  Skim it off and discard it.  These are the impurities coming to the surface of the broth.  (I believe this lost art of removing the impurities is a big part of why many people dislike soup.)

Once the soup has been skimmed, add:

1 teaspoon Old Bay seasoning** 
1 teaspoon Everything Seasoning** 
1/4 teaspoon Homemade Adobo Seasoning
1/4 teaspoon black pepper
1/4 teaspoon fennel or anise seeds (omit for SCD)
1 tablespoon fresh chives* 
1 tablespoon fresh basil* 
1 teaspoon fresh oregano* 
1 teaspoon fresh Rosemary*


Cover the pot and simmer the soup for about 2 hours, or until the gizzards are nice and tender.

Add and continue to cook for an additional 30 minutes:

1 medium sized carrot, grated
4 leaves Swiss chard, cut into 2" strips, or about 1 1/2 cups spinach leaves

Serve hot, garnished with a dollop of pastured butter.  It makes the soup creamy and adds delicious, healthy fat to the meal.  Enjoy!

Notes:
*Instead of fresh herbs, 1 1/2 teaspoons of dried Italian seasonings may be used, but not for SCD.
**For SCD instead of Old Bay Seasoning and Everything Seasoning, use an additional 2 teaspoons of Homemade Adobo Seasoning