Step 1

In a 2 quart saucepan, simmer giblets, salt, pepper, bouillon, celery, and onion in 1 quart of water for 40 to 50 minutes.

Step 2

Discard celery, onion, and gizzard.

Step 3

Chop liver and neck meat and return to water. Add chicken broth.

Step 4

Chop eggs and add to broth.

Step 5

Mix corn starch and milk together.

Step 6

Slowly add milk mixture to broth. Stir well until thickened.

Step 7

Reduce heat to low until ready to serve.