Ingredients Original recipe yields 12 servings Ingredient Checklist 1 giblets from a turkey ½ teaspoon salt ½ teaspoon ground black pepper 1 cube chicken bouillon 1 stalk celery, halved ¼ yellow onion 1 quart water 2 (14.5 ounce) cans chicken broth 4 hard-cooked eggs 2 tablespoons cornstarch ½ cup milk Directions Instructions Checklist Step 1 In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. Step 2 Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth). Step 3 Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.