Chicken giblet vegetable soup

6 servings

Ingredients

Quantity Ingredient
Uncooked giblets; of 1 or 2 chickens
6¾ cup Cold water;
1½ teaspoon Salt or to taste
3/16 teaspoon Fresh ground pepper;
¾ cup Carrot; finely diced
¾ cup Onion; chopped
¾ cup Celery; finely chopped even the leaves.
9 ounces (1 cn) tomato juice
1½ tablespoon Parsley flakes; OR
3 tablespoons Fresh parsley; minced
⅜ teaspoon Paprika
3 tablespoons Quick-cooking oatmeal;

Directions

Wash giblets and discard all fat pieces. Place in a large cooking pot with water, and if you must, salt. Bring to a boil and simmer about 25 minutes. Add all other ingredients except the oatmeal; simmer soup gently about 30 minutes more. Remove giblets and chop into small pieces. Return giblets to soup; add oatmeal, stir, and simmer 5 minutes. This was 4 servings, but was change to 6 serving.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ LEAN MEAT EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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