Chicken giblet vegetable soup

 
                       CHICKEN GIBLET VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Poultry
                 Vegetables                       Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Uncooked giblets -- of 1 or 2
                         -chickens
    6 3/4   c            Cold water
    1 1/2   ts           Salt or to taste
      1/8   ts           Fresh ground pepper
      3/4   c            Carrot -- finely diced
      3/4   c            Onion -- chopped
      3/4   c            Celery -- finely chopped even
                         -the leaves.
    9       oz           (1 cn) tomato juice
    1 1/2   tb           Parsley flakes -- OR
    3       tb           Fresh parsley -- minced
      3/8   ts           Paprika
    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 O'Brion and her
   Meal-Master
  
 
 
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