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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