Chicken Veggie Stew


3/4 pound boneless, skinned chicken breast, cubed
1-1/4 cups GFCF chicken broth
1/2 teaspoon Italian seasoning
1 teaspoon paprika
1-2 clove garlic
chopped 4 carrots, cut in 1/2-inch pieces
1 medium onion, cut in wedges
4 stalks celery, cut in 1/2-inch pieces
4 small potatoes, cut in 1-inch pieces
1-1/2 teaspoons lemon juice

Place chicken, 3/4 cup broth, seasonings, and garlic in a large saucepan. Bring to a boil, cover, reduce heat, and simmer ten minutes. Add vegetables and remaining broth. Cover; cook over low heat 45 minutes, until vegetables are tender. Add lemon juice. Converts well to crockpot or pressure cooker.