Chicken Vegetable Soup

Chicken Vegetable Soup
Chicken Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. skinless, boneless chicken breasts, cut into cubes

  • 4

    14 1/2 oz. cans of chicken broth

  • 2

    tsp. Italian Seasoning

  • 2

    cloves garlic, minced

  • 1/2

    tsp. paprika

  • 5 to 6

    small red potatoes, cut into 1 inch pieces

  • 1

    medium onion, cut into wedges

  • 4

    small carrots, cut into 1/2 inch pieces

  • 5

    celery ribs, cut into 1/2 inch pieces

  • 3 to 4

    T. chopped celery leaves

  • 4

    generous tablespoons flour

  • 4

    T. minced fresh parsley

  • 3

    tsp. lemon juice

Directions

In Dutch oven, combine chicken, 2 cans broth, Italian seasoning, garlic, and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion, celery leaves and remaining 2 cans of broth. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. Combine flour and 1/2 cup of water in a shaker or small jar with a lid and shake until smooth. Gradually add to pan while stirring. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Serve.

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