---------- Recipe via Meal-Master (tm) v8.02
  
       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
   Meal-Master
  
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