Chicken Giblet Vegetable Soupcrockpot, diabetic, poultry, soups/stews, vegetables 1 uncooked giblets; of 1 or 2 chickens 6 3/4 cup cold water 1 1/2 teaspoon salt or to taste 3/16 teaspoon fresh ground pepper 3/4 cup carrot; finely diced 3/4 cup onion; chopped 3/4 cup celery; finely chopped even the l 9 oz (1 cn) tomato juice 1 1/2 tablespoon parsley flakes; or 3 tablespoon fresh parsley; minced 3/8 teaspoon paprika 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. 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 |
