Rinse the chicken giblets and peel off the films. Put each species in a separate pan and cover with cold water. Put on the fire, salt, pepper and bring to a boil. After boiling, boil the liver for 20–25 minutes, heart for 40 minutes, stomachs for about an hour.
Finely chop the onions and carrots. Heat the vegetable oil in the pan, put the vegetables and fry them over low heat, stirring constantly. After 2-3 minutes, remove the pan from the heat and transfer its contents to a napkin to remove excess oil.
In the pan with the broth, put the prepared offal and bring to a boil. Add onions and carrots, and then egg noodles. Put the whole pasta or break it apart. Salt and pepper.
After 3-4 minutes add finely chopped greens. When the noodles are soft, the soup is ready. Pour it into plates and place in each boiled quail egg.
