Chicken gizzard soup with rice

Ingredients for 3 servings:

• 2 liters of boiling water
• 300 g soup vegetables, frozen
• 1 large bay leaf
• ½ apple
• 12 peppercorns, ground
• 30 g ginger, finely chopped
• 750 g stomach (chicken stomach)
• herbal salt
• 1 cup brown rice, approx. 160 g
• 2 cups water
• ½ tsp turmeric

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free

Bring the frozen soup vegetables, bay leaf, 0.5 apple, stems and blossoms removed, 12 ground peppercorns, and the ginger to a boil in the water. Remove the fat and any yellow gizzard from the chicken gizzards, add to the water, bring to a boil, reduce heat, cover, and simmer until tender (approx. 120 minutes). Season with herb salt. Meanwhile, cook the rice with turmeric for approx. 25 minutes and let it swell for approx. 10 minutes. Pour about 2-3 tablespoons of rice into a deep plate, pour the chicken broth over it, and serve. Jacket potatoes would also be good instead of rice. My own recipe.