Recipe for Chicken Giblet Vegetable Soup

		Uncooked giblets; of 1 or 2
		-chickens
6.75	c	Cold water;
1.50	ts	Salt or to taste
	ts	Fresh ground pepper;
0.75	c	Carrot; finely diced
0.75	c	Onion; chopped
0.75	c	Celery; finely chopped even
		-the leaves.
9.00	oz	(1 cn) tomato juice
1.50	tb	Parsley flakes; OR
3.00	tb	Fresh parsley; minced
0.38	ts	Paprika
3.00	tb	Quick-cooking oatmeal;

Instructions:
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

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