Chicken Vegetable Stew

4 servings

• 1 pound skinless boneless chicken breast,
     cut in 2-inch cubes
• 1 1/4 cups fat-free chicken broth, DIVIDED
• 1/2 teaspoon dried Italian seasoning
• 1 teaspoon paprika
•    white pepper, to taste
• 1 clove minced garlic
• 2 Tablespoons celery leaves chopped
  
  
•    (USE A 8MM CUISINART BLADE):
• 3 carrots, medium, cut in 1/2-inch pieces
• 1 onion, medium, cut into wedges
• 5 celery stalks, medium, cut into
     1/2-inch pieces
• 4 potatoes, small, cut into 1/2-inch pieces
• 1/2 Tablespoon lemon juice
• 2 Tablespoons chopped fresh parsley

Place chicken, 3/4 cup broth, seasonings and garlic in large saucepan. Bring to boil, cover, reduce heat and simmer 10 minutes.

Add vegetables and remaining 1/2 cup broth. Replace cover, and cook on low heat until chicken and vegetables are done, about 40 minutes. Add lemon juice.

Serve in bowls. Garnish with chopped parsley

Bon appetit!