Ingredients
1 pound boneless skinless chicken breasts, cut into cubes2 cups chicken broth, divided1 teaspoon Italian seasoning1 garlic clove, minced1/4 teaspoon paprika4 small red potatoes, cut into 1-inch pieces3 small carrots, cut into 1/2-inch pieces5 celery ribs, cut into 1/2-inch pieces1 medium onion, cut into wedges2 tablespoons chopped celery leaves2 tablespoons all-purpose flour2 tablespoons minced fresh parsley1-1/2 teaspoons lemon juice
Preparation
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.
