Recipe - Chicken Giblet Vegetable Soup

Uncooked giblets; of 1 or 2
chickens
6 Three fourths cup Cold water;
1 One half teaspoon Salt or to taste
3/16 teaspoon Fresh ground pepper;
Three fourths cup Carrot; finely minced
Three fourths cup Onion; chopped
Three fourths cup Celery; finely chopped even
the leaves.
9 ounce (1 cn) tomato juice
1 One half tablespoon Parsley flakes; OR
3 tablespoon Fresh parsley; minced
3/8 teaspoon Paprika
3 tablespoon Quickcooking 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 + One half LEAN MEAT
EXCHANGE Lowsodium 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip