Chicken liver soup

Directions

1. Combine the two broths in a saucepan and bring to a boil. Add the rice, reduce to a simmer and cook gently for 10 minutes.

2. In the meantime, clean and trim the chicken livers and cut each lobe into four pieces.

3. Heat the oil in a frying pan, add the chicken livers and fry for about 4 minutes, then stir in the garlic, onion and coriander leaves. Continue cooking for about 3 minutes more.

4. Add the liver mixture to the broth. Bring back to a simmer and cook for 10 minutes. Season to taste with Worcestershire sauce, salt and black pepper.

5. Serve hot, ladled into warmed soup bowls.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!