Chicken Giblet Vegetable Soup

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