Chicken Giblet Vegetable Soup

Recipe Ingredients

		Uncooked giblets of 1 or 2 chickens
4 1/2 cups	1066ml	Cold water
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground pepper
1/2 cup	55g / 1.9oz	Finely-diced carrot
1/2 cup	31g / 1.1oz	Finely-chopped onion
1/2 cup	55g / 1.9oz	Finely-chopped celery with leaves
1		Tomato juice - (6 oz)
1 tablespoon	15ml	Dried parsley flakes
		= (or 2 tbspns minced fresh parsley)
1/4 teaspoon	1.3ml	Paprika
2 tablespoons	30ml	Quick-cooking oatmeal

Recipe Instructions

Wash giblets and discard all fat pieces. Place in a large cooking pot with water and 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 recipe yields 4 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Lean Meat.

Nutrition Facts: Carbohydrates 7g; Protein 5g; Fat 1g; Calories 56; Fiber 1.6g; Sodium 683mg; Cholesterol 56mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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