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Chicken Giblet Vegetable Soup

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Yield: 6 servings

Uncooked giblets; of 1 or 2 3/4 c Celery; finely chopped even
-chickens -the leaves.
6 3/4 c Cold water; 9 oz (1 cn) tomato juice
1 1/2 ts Salt or to taste 1 1/2 tb Parsley flakes; OR
3/16 ts Fresh ground pepper; 3 tb Fresh parsley; minced
3/4 c Carrot; finely diced 3/8 ts Paprika
3/4 c Onion; chopped 3 tb Quick-cooking oatmeal;

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 + 1/2 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 OBrion and her Meal-Master

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Comments

Chicken Giblet Vegetable Soup<br /> Yield: 6 servings<br /> <br /> Uncooked giblets; of 1 or 2 3/4 c Celery; finely chopped even<br /> -chickens -the leaves.<br /> 6 3/4 c Cold water; 9 oz (1 cn) tomato juice<br /> 1 1/2 ts Salt or to taste 1 1/2 tb Parsley flakes; OR<br /> 3/16 ts Fresh ground pepper; 3 tb Fresh parsley; minced<br /> 3/4 c Carrot; finely diced 3/8 ts Paprika<br /> 3/4 c Onion; chopped 3 tb Quick-cooking oatmeal;<br /> <br /> Wash giblets and discard all fat pieces. Place in a large cooking<br /> pot with water, and if you must, salt. Bring to a boil and simmer<br /> about 25 minutes. Add all other ingredients except the oatmeal;<br /> simmer soup gently about 30 minutes more. Remove giblets and chop<br /> into small pieces. Return giblets to soup; add oatmeal, stir, and<br /> simmer 5 minutes. This was 4 servings, but was change to 6 serving.<br /> <br /> Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 LEAN MEAT<br /> EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato<br /> juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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