Basic Chicken Soup - cooking recipe

Ingredients
    8 cups water, divided
    3 tablespoons cornstarch
    1/4 cup olive oil
    3 tablespoons minced garlic
    1 1/2 cups sliced carrots
    1 1/2 cups sliced celery
    1 teaspoon salt
    1 1/2 pounds skinless, boneless chicken thighs, cut into cubes
    1/4 cup chicken soup base
    2 tablespoons rubbed sage
    2 teaspoons ground black pepper
    1 lemon, juiced
Preparation
    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.

Leave a comment