Hearty Chicken and Vegetable Soup with Roasted Potatoes
This nourishing chicken and vegetable soup features tender chunks of chicken, roasted potatoes, and a medley of fresh vegetables in a flavorful broth seasoned with garlic, herbs, and a touch of lemon. It's a comforting and satisfying meal perfect for chilly days.
Instructions
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1
In a large saucepan, combine the cubed chicken, 1-3/4 cups of the broth, Italian seasoning, minced garlic, and paprika. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 minutes.
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2
Add the diced potatoes, carrots, celery, onion, and chopped celery leaves to the saucepan. Bring the soup back to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
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3
In a small bowl, whisk together the remaining broth and all-purpose flour until smooth. Gradually stir this mixture into the saucepan. Bring the soup to a boil and cook, stirring, for 2 minutes or until thickened.
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4
Remove the soup from heat and stir in the minced parsley and lemon juice. Serve hot and enjoy!
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
