chicken vegetable soup

It's a cold, rainy day here, so for lunch I'm making this deliciously low-fat recipe from my mother-in-law. She made it for us when she was out last time and it really is a new favorite of ours. You can also find it in the February/March 2004 issue of Taste of Home:

Chicken Vegetable Soup

1 lb. boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp. Italian seasoning
1 garlic clove, minced
1/4 tsp. paprika
4 small red potatoes, cut into 1" cubes
3 small carrots, cut into 1/2" pieces
5 celery ribs, cut into 1/2" pieces
1 medium onion, cut into wedges
2 Tbsp. chopped celery leaves
2 Tbsp. flour
2 Tbsp. minced fresh parsley
1 1/2 tsp. lemon juice

In a large saucepan combine chicken, 1 3/4 cups broth, Italian seasoning, garlic and paprika. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion and celery leaves. Bring to boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine flour and remaining 1/4 cup broth until smooth; add to pan. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Serves 4.