Day Twenty-One: Chicken Vegetable Soup

Courtesy of Taste of Home

Chicken Vegetable Soup

1 lb boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp Italian seasoning
1 garlic clove, minced
1/4 tsp paprika
4 small red potatoes, cubed
3 small carrots, cut into 1/2 inch pieces
5 celery stalks, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 tbsp chopped celery leaves
2 tbsp all-purpose flour
2 tbsp fresh parsley, minced
1 1/2 tsp lemon juice

In a large saucepan, combine the chicken, 1 3/4 cups broth, Italian seasoning, garlic, and paprika. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the potatoes, carrots, celery, onion, and celery leaves, Bring to a boil again. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the flour and remaining broth until smooth; gradually add to pot. Bring to a boil again; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.