Chicken Vegetable Stew

• 3/4 lb. boned, skinless chicken breasts, cut in 2-inch cubes
• 3/4 c. plus 1/2 c. fat-free chicken broth
• 1/2 tsp. Italian seasoning blend
• 1 tsp. paprika
• white pepper to taste (optional)
• 1 clove garlic, chopped
• 2 Tbsp. chopped celery leaves
• 3 medium carrots, cut into 1/2-inch pieces
• 1 medium onion, cut into wedges
• 5 medium celery stalks, cut into 1/2-inch pieces
• 4 small potatoes, cut into 1-inch pieces
• 1/2 Tbsp. lemon juice
• 2 Tbsp. chopped parsley (for garnish)

1. Place chicken, 3/4 cup broth, seasonings and garlic in a large saucepan. Bring to a boil.
2. Cover, reduce heat and simmer 10 minutes.
3. Add vegetables and remaining 1/2 cup chicken broth. Replace cover and cook on low heat until chicken and vegetables are done, 45 to 50 minutes. Add lemon juice. Serve in bowls. Garnish with chopped parsley.
4. Yields 4 servings.

chicken breasts, chicken broth, italian seasoning blend, paprika, white pepper, clove garlic, celery, carrots, onion, celery stalks, potatoes, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736619 (may not work)