Taste of Home
Chicken Vegetable Soup with Potatoes
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 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
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1 pound boneless skinless chicken breasts, cut into cubes
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2 cups chicken broth, divided
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1 teaspoon Italian seasoning
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1 garlic clove, minced
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1/4 teaspoon paprika
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4 small red potatoes, cut into 1-inch pieces
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3 small carrots, cut into 1/2-inch pieces
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5 celery ribs, cut into 1/2-inch pieces
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1 medium onion, cut into wedges
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2 tablespoons chopped celery leaves
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2 tablespoons all-purpose flour
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2 tablespoons minced fresh parsley
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1-1/2 teaspoons lemon juice
Directions
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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.
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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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