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| CHICKEN VEGETABLE SOUP | |||
| Yields 4 servings | |||
| 1 lb. boneless skinless chicken breasts, cut into cubes 2 cups chicken broth, divided 1 tsp. Italian seasoning 1 garlic clove, minced 1/4 tsp. paprika 4 small red potatoes, cut into 1/2-in. pieces 5 celery ribs, cut into 1/2-in. pieces 1 med. onion, cut into wedges 2 tbsp. chopped celery leaves 2 tbsp. all-purpose flour 2 tbsp. minced fresh parsley 1-1/2 tsp. lemon juice |
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| In a large saucepan, combine chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl; combine flour and remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. | |||