In whole, ready to cook poultry, giblets are located in a bag in the abdominal cavity. May also be purchased separately. For this soup I use chicken hearts only.

1 1/2 cup of chicken giblets (heart, liver, and gizzard) cups low-sodium chicken broth or water
2 medium potatoes, cut in cubes
1 large carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
Salt and pepper to taste
1 bay leaf
1 tbsp. vegetable oil

For kletzki (dumplings)

1 egg, slightly beaten
4 tbsp. heavy cream or half-n-half or milk
5-6 tbsp. all-purpose flour

Clean and wash chicken giblets. Bring to a boil chicken broth, reduce the heat, add giblets, except liver. Cook over low heat for 30 – 40 minutes. Cut giblets in to small pieces, return into broth. Boil the liver separately about 15 minutes, cut. Add potatoes, cook 10 minutes.

Meanwhile, sauté onion, carrots and celery in 1 tbsp. vegetable oil 5 minutes.  Add in soup.

For dumplings mix well egg and cream with flour. Drop a half teaspoon of dough into boiling broth. Repeat with all dough. Add bay leaf, salt to taste and pepper. Cook 5 minutes, remove bay leaf, add chopped parsley for garnish.