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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I'm always looking for recipes that are low in fat but don't taste like it, notes Anna Overton of Lakewood, California. Even my picky son likes this soup! Ingredients:
1 pound boneless skinless chicken breasts, cut into cubes |
2 cups chicken broth, divided |
1 teaspoon italian seasoning |
1 garlic clove, minced |
1/4 teaspoon paprika |
4 small red potatoes, cut into 1-inch pieces |
3 small carrots, cut into 1/2-inch pieces |
5 celery ribs, cut into 1/2-inch pieces |
1 medium onion, cut into wedges |
2 tablespoons chopped celery leaves |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons lemon juice |
Directions:
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.
2. 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.
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