1. Source: www.fatfast.net/Articles/Article/2/3359
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Chicken Giblet Vegetable Soup
Uncooked giblets; of 1 or 2 chickens 6 3/4 c Cold water;
1 1/2 ts Salt or to taste
3/16 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