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Ingredientes
- Uncooked giblets of 1 or possibly 2 chickens
- 4 1/2 c. cool water
- 1 tsp salt
- 1/8 tsp freshly-grnd pepper
- 1/2 c. finely-diced carrot
- 1/2 c. finely-minced onion
- 1/2 c. finely-minced celery with leaves
- 1 can tomato juice - (6 ounce)
- 1 Tbsp. dry parsley flakes (or possibly 2 tbspns chopped fresh parsley)
- 1/4 tsp paprika
- 2 Tbsp. quick-cooking oatmeal
Direcciones
- Wash giblets and throw away all fat pcs. Place in a large cooking pot with water and salt. Bring to a boil and simmer about 25 min.
- Add in all remaining ingredients except the oatmeal; simmer soup gently about 30 min more.
- Remove giblets and chop into small pcs. Return giblets to soup; add in oatmeal, stir, and simmer 5 min.
- This recipe yields 4 servings.
- Serving size: 1 c..
- Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.
- Comments: Leftover chicken giblets (heart, liver, gizzard) make a great soup. Chicken heart and gizzard should always be cooked till tender before combining with other ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 918mg | 38% |
| Potassium 379mg | 11% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.74g | 4% |
| Protein 1.65g | 3% |
