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