MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Giblet Vegetable Soup
  Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
       Yield: 6 servings
  
            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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