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Title:Chicken Giblet Vegetable Soup
Yield:6 servings
Category:Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
Rating:
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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








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