Title: CHICKEN GIBLET VEGETABLE SOUP
Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

Uncooked giblets; of 1 or 2
-chickens
6 3/4 c Cold water;
1 1/2 ts Salt or to taste
3/16 ts Fresh ground pepper;
3/4 c Carrot; finely diced
3/4 c Onion; chopped
3/4 c Celery; finely chopped even
-the leaves.
9 oz (1 cn) tomato juice
1 1/2 tb Parsley flakes; OR
3 tb Fresh parsley; minced
3/8 ts Paprika
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

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Popularity: 5% [?]