Ingredients
- 3 quick-cooking oatmeal
- 2 chickens
- 1,600 ml water (cold)
- 140 gr carrot
- 90 gr onion
- 75 gr celery
- 5 gr parsley (fresh)
- 2 gr parsley flakes
- 1 gr pepper (fresh ground)
- 1 gr paprika
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 + half LEAN MEAT EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56
