Chicken Giblet Vegetable Soup

Uncooked giblets; of 1 or 2 chickens
6 3/4 cup of cold water
1 1/2 teaspoons of salt 
3/16 teaspoon of fresh ground pepper
3/4 cup of carrot, finely diced
3/4 cup of onion, chopped
3/4 cup of celery, finely chopped even the leaves
one 9 ounce can of  tomato juice
1 1/2 tablespoon of parsley flakes or 3 tablespoons of fresh parsley; minced
3/8 teaspoons of paprika
3 tablespoons of 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. 


Source: Art of Cooking for the Diabetic

ecipe provided by http://www. Basic-Recipes.com

Each Servings:  1 serving
Exchanges 1 vegetable 1/2 lean Meat Chol 7 g Protein 5 g Fat 1 g Calories 56

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