Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe photo by Taste of Home

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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!"

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Chicken Vegetable Soup Recipe

Prep: 10 min. Cook: 40 min.

Yield: 4 Servings

10 40 50

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 all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

Directions

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.

Originally published as Chicken Vegetable Soup in Taste of Home February/March 2004, p17

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Chicken Vegetable Soup

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Reviewed on Dec. 24, 2012 by jaelspike

Two things needed to be changed when I made this recipe: the amount of broth and it needed salt (probably what the previous reviewer is needing). I used leftover cooked chicken and turkey so I didn't follow the directions exactly, but I don't know how that would compensate for the miniscule amount of chicken broth. I added at least 1 1/2 cups more. I probably added at least 2 tsp salt. It tasted much better than I was fearing. Next time I chop the onion since I don't like long pieces of slimy onion in there.