Giblet And Egg Soup

Ingredients

• 4 cups chicken stock
• Giblets from 2 chickens, cooked and finely minced
• Salt and pepper to taste
• Fresh parsley, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 hard-boiled eggs, finely chopped

Method

1. 1 Reheat four cups of chicken stock in a pot.
2. 2 Add the finely minced cooked giblets from two chickens.
3. 3 Season with salt, pepper, and fresh parsley.
4. 4 Rub butter and browned flour together until smooth, then stir into the boiling soup to thicken.
5. 5 Add finely chopped hard-boiled eggs and serve.