Chicken Vegetable Soup

By á-8066

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

Details

Cooking time 50mins

Preparation

Step 1

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.