Basic Chicken Soup

Name: Basic Chicken Soup
Total time: 63
Yield: 8
Ingredients: 8 cups water, divided; 3 tablespoons cornstarch; ¼ cup olive oil; 3 tablespoons minced garlic; 1 ½ cups sliced carrots; 1 ½ cups sliced celery; 1 teaspoon salt; 1 ½ pounds skinless, boneless chicken thighs, cut into cubes; ¼ cup chicken soup base; 2 tablespoons rubbed sage; 2 teaspoons ground black pepper; 1 lemon, juiced

Recipe by Robyn Stone from allrecipes.com

1 Hr. 3 Mins.

Ingredients

8 servings

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8 cups water, divided
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3 tablespoons cornstarch
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¼ cup olive oil
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3 tablespoons minced garlic
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1 ½ cups sliced carrots
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1 ½ cups sliced celery

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1 teaspoon salt
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1 ½ pounds skinless, boneless chicken thighs, cut into cubes
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¼ cup chicken soup base
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2 tablespoons rubbed sage
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2 teaspoons ground black pepper
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1 lemon, juiced

Instructions

Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.