Diabetic Soup Recipes
Chicken Gumbo Soup Recipe
Ingredients:
INGREDIENTS
4.00 c Chicken Soup Stock
(try vegetarian chicken)
8.00 c Water
2.00 c Tomatoes,fresh or canned
0.50 c Corn, cooked
1.00 c Okra, cut
0.50 ts Salt, optional
0.25 c Onion, diced
0.25 c Rice, uncooked
OPTIONAL
2.00 c Shredded cabbage, or
Yellow Squash, or
Zucchini, or
Asparagus, or
Chinese Napa cabbage, or
Bok Choy, or
French Green Beans, or
Combination of above
Preparation:
Method: Place 4 C of chicken soup stock and 8 C of
water in a soup kettle. Bring to a boil. While it is
boiling vigorously, add the rice slowly, about few
grains at a time. Then add the remaining ingredients
and simmer covered until the vegetables are tender.
For a smaller recipe of 7 cups, use one-half of the
above amounts. A full cup is 25 calories.
DIABETIC EXCHANGE = 1 Vegetable
Add 1 C peeled shrimp or 1 C shredded chicken breast
to make it a little heartier while adding few
calories. (About 35 cal with addition of other
vegetables)
DIABETIC EXCHANGE = 1 Vegetable and meat exchange, as
used.
I have used this recipe since 1961. It is light, but
filling, and has few calories, but is very nutritious
with the cruciferous vegetables added. It is good for
a soup and sandwich combination, excellent for a snack
anytime.
From files of Alice Broaddus 1961
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Preparation Time: 0:00
Serves: 14
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Chicken Gumbo Soup Recipe provided for you by InformationAboutDiabetes.com
