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Chicken Vegetable Soup with Potatoes

Total Time

Prep: 10 min. Cook: 40 min.

Makes

4 servings

"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 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.

Nutrition Facts

1 cup: 219 calories, 3g fat (1g saturated fat), 65mg cholesterol, 619mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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