©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken Vegetable Soup

Here is another yummy looking recipe from a Taste of Home magazine.

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

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.

(I think I might throw some extra frozen veggies in)

UPDATED (12:37), I made this a little while ago and it was very bland so I added some spice to it. I put in a couple bay leaves, poultry seasoning, onion powder, garlic powder, salt and black pepper. It also did not have enough stock, so I ended up adding another 2 or 3 cups. It now tastes good!

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