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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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