Budget Chicken Gizzard and Couscous Soup

Name: Budget Chicken Gizzard and Couscous Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) chicken gizzards, cleaned and trimmed, rinsed thoroughly, excess fat and connective tissue removed; 2 tbsp (30 ml) olive oil; 1 whole (150 g) yellow onion, medium, diced into ½-inch (1.3 cm) pieces; 2 whole (200 g) carrots, medium, peeled and diced into ½-inch (1.3 cm) pieces; 2 stalks (100 g) celery stalks, diced into ½-inch (1.3 cm) pieces; 6 cup (1400 ml) chicken stock or broth; ¾ cup (140 g) pearl couscous (Israeli couscous); 2 cloves (6 g) garlic cloves, minced; 1 whole bay leaf; 2 sprigs (3 g) fresh thyme sprigs; kosher salt, to taste; freshly ground black pepper, to taste; 2 tbsp (8 g) fresh parsley, flat-leaf, finely chopped (optional); 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A hearty, economical soup that transforms tender chicken gizzards into a warming dish with pearl couscous, aromatic vegetables, and savory broth. Gizzards become meltingly tender when simmered low and slow, creating rich, deeply flavored stock while the couscous absorbs all the savory goodness. Ready in under an hour and packed with protein.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ lb (680 g) chicken gizzards, cleaned and trimmed, rinsed thoroughly, excess fat and connective tissue removed
2 tbsp (30 ml) olive oil
1 whole (150 g) yellow onion, medium, diced into ½-inch (1.3 cm) pieces
2 whole (200 g) carrots, medium, peeled and diced into ½-inch (1.3 cm) pieces
2 stalks (100 g) celery stalks, diced into ½-inch (1.3 cm) pieces
6 cup (1400 ml) chicken stock or broth
¾ cup (140 g) pearl couscous (Israeli couscous)
2 cloves (6 g) garlic cloves, minced
1 whole bay leaf
2 sprigs (3 g) fresh thyme sprigs
kosher salt, to taste
freshly ground black pepper, to taste
2 tbsp (8 g) fresh parsley, flat-leaf, finely chopped (optional)
1 tbsp (15 ml) fresh lemon juice (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (5-quart / 4.7 L capacity)
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons
Colander or fine-mesh sieve

Steps

Before you start

Rinse the gizzards thoroughly under cold running water and trim any excess fat or connective tissue
Chop all vegetables before you start cooking
Have your stock measured and ready to pour

1
Sauté the gizzards
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Working in two batches if needed to avoid crowding, add the cleaned gizzards and sear them for 3–4 minutes, stirring occasionally, until the surfaces are lightly browned.
- This step builds flavor without fully cooking the gizzards.
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Ready when: Gizzards are lightly browned on the surface
Tip: Don't overcrowd the pan; a brief sear builds flavor without cooking them through. They'll finish tenderly during the long simmer.
2
Build the aromatic base
- Reduce heat to medium.
- Add the diced onion, carrots, and celery to the pot and stir well.
- Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and release their aromas.
- The onions should turn translucent at the edges.
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Ready when: Onions are translucent at the edges; vegetables soften and smell fragrant
Tip: Stir regularly to prevent sticking and ensure even cooking of the vegetables.
3
Add garlic and herbs
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the bay leaf and thyme sprigs, stirring to combine.
- The kitchen should smell noticeably aromatic.
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Ready when: Garlic is fragrant and no raw smell remains
Tip: Don't let garlic brown or it will taste bitter. Keep heat at medium and move quickly to the next step.
4
Add stock and simmer gizzards
- Pour the chicken stock into the pot, scraping the bottom with a wooden spoon to release any browned bits.
- Bring the liquid to a gentle simmer over medium heat.
- Once simmering, reduce heat to medium-low and cover partially (leave the lid slightly ajar).
- Simmer for 25–30 minutes, stirring occasionally, until the gizzards are fork-tender and no longer chewy.
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Ready when: Gizzards are very tender when pierced with a fork; the broth is aromatic and slightly reduced
Tip: Gizzards can be tough if simmered too fast or in too-hot liquid. A gentle, steady simmer yields the most tender texture.
5
Add couscous and season
- Stir in the pearl couscous.
- Season with kosher salt (start with ½ teaspoon) and freshly ground black pepper (about ¼ teaspoon).
- Stir well to combine.
- Return to a gentle simmer, cover partially, and cook for 8–10 minutes, stirring once halfway through, until the couscous is tender and has absorbed most of the liquid.
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Ready when: Couscous grains are soft and plump; most liquid is absorbed but broth remains silky
Tip: Pearl couscous takes longer than regular couscous to cook—don't rush it. The soup should have a spoonable consistency, not be dry.
6
Finish and serve
- Remove from heat.
- Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Remove the bay leaf and thyme sprigs.
- If using, stir in the fresh lemon juice and top with chopped parsley.
- Ladle into bowls and serve hot.
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Ready when: Soup is hot and aromatic; bay leaf and thyme have been removed
Tip: A squeeze of fresh lemon juice brightens the rich, savory flavor of the gizzards. Parsley adds color and freshness.

Good to know

Tips

Gizzards have a rich, slightly mineral flavor that pairs beautifully with aromatic vegetables and herbs—don't shy away from them. They are among the most affordable and most nutritious cuts of poultry.
If the soup seems too thick after cooking, stir in an extra ½ cup (120 ml) of warm stock or water to reach your preferred consistency.
Pearl (Israeli) couscous holds its texture much better than regular couscous and won't turn mushy, making it ideal for a make-ahead soup.
For a heartier soup, add 1 cup (120 g) of chopped kale or spinach in the last 2 minutes of cooking, or include diced potatoes or sweet potatoes with the other vegetables.

Make ahead

The soup can be made up to 2 days ahead. Cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warm through (8–10 minutes). Do not boil, as this can make the gizzards tough. Add fresh parsley and lemon juice just before serving.

Storage & reheating

Room temperature: not recommended; refrigerate promptly after cooling. Refrigerator: up to 2 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop. The couscous will soften slightly upon reheating, which is normal.

Substitutions

pearl couscous (Israeli couscous) → Regular (fine) couscous, quinoa, or small pasta such as orzo or ditalini. Regular couscous cooks in 3–5 minutes instead of 8–10, so reduce the wait time. Quinoa adds nutty flavor and takes about 12 minutes.
chicken stock or broth → Vegetable stock or a combination of water and stock cubes or paste. The soup will be lighter in flavor; consider adding an extra herb or a splash of soy sauce for depth.
chicken gizzards, cleaned and trimmed → Chicken hearts (similar texture and cooking time), beef stew meat cut small, or cubed chicken breast. Chicken breast is leaner and will cook faster (10–15 minutes instead of 25–30). Hearts offer rich, tender texture similar to gizzards.
fresh parsley, flat-leaf → Dill, chives, cilantro, or a combination; dried herbs like oregano or Italian seasoning. Fresh herbs are best added at the end for bright flavor. Dried herbs should be added earlier (with the thyme) so they have time to infuse.