Chicken Giblet Vegetable Soup
Uncooked giblets of 1 or 2 chickens
3/4 Cup celery finely chopped including leaves
6-3/4 Cup cold water
9 Ounce (1 can) tomato juice
1-1/2 Teaspoon salt or to taste
1-1/2 Tablespoon parsley flakes or 3 Tablespoon fresh parsley minced
3/16 Teaspoon fresh ground pepper
3/4 Cup carrot finely diced
3/8 Teaspoon paprika
3/4 Cup onion chopped
3 Tablespoon 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
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
Courtesy The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Serves 6 |