Chicken Liver and Rice Soup

Minestra di Riso e Fegatini

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delicately flavoured and nourishing soup often crops up at country wedding feasts in the small towns and villages along the banks of the Po. Many households use very fine tagliatelle instead of rice, which gives the soup a completely different texture. You could also substitute small seed-shaped pasta for an equally good effect.


  • pints (1 litre) meat broth
  • 8 oz (225 g) long-grain rice
  • 4 chicken livers, trimmed, washed and finely chopped
  • oz (40 g) unsalted butter
  • 1 handful parsley, chopped
  • 1 handful very mature Parmesan or Cheddar cheese, freshly grated


Bring the broth to the boil, then slip in the rice. Stir, return to the boil and simmer for about 15 minutes or until tender. Meanwhile, fry the chicken livers very lightly in the butter for about 5 minutes. Remove from the heat and keep warm. When the rice is tender, stir in the warm chicken livers. Remove from the heat and rest for 3–4 minutes to allow the rice to absorb the flavour fully. Stir in the parsley and the cheese and serve at once.


If you are using small pasta or fresh tagliatelle instead of rice, they will take less time to cook. The cooking time of dried pasta will vary according to size and brand (check the packet), but the tagliatelle should take no more than 1–2 minutes.