Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, cut into cubes

  2. 2 cups chicken broth, divided

  3. 1 teaspoon Italian seasoning

  4. 1 garlic clove, minced

  5. 1/4 teaspoon paprika

  6. 4 small red potatoes, cut into 1-inch pieces

  7. 3 small carrots, cut into 1/2-inch pieces

  8. 5 celery ribs, cut into 1/2-inch pieces

  9. 1 medium onion, cut into wedges

  10. 2 tablespoons chopped celery leaves

  11. 2 tablespoons all-purpose flour

  12. 2 tablespoons minced fresh parsley

  13. 1-1/2 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  1. 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. 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; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Yield: 4 servings.


Send feedback