Chicken Giblet Vegetable Soup
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Scan day: 17 February 2014 UTC
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Description: Uses oatmeal, vegetables, and herbs. Low in fat, calories, and cholesterol. Six servings.
RecipeSource: Chicken Giblet Vegetable Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Giblet Vegetable Soup Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot Yield: 6 servings Uncooked giblets; of 1 or 2 3/4 c Celery; finely chopped even -chickens -the leaves. 6 3/4 c Cold water; 9 oz (1 cn) tomato juice 1 1/2 ts Salt or to taste 1 1/2 tb Parsley flakes; OR 3/16 ts Fresh ground pepper; 3 tb Fresh parsley; minced 3/4 c Carrot; finely diced 3/8 ts Paprika 3/4 c Onion; chopped 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 MMMMM
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