Basic Chicken Soup recipe
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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
Nutrition Info
- 219.1 caloriescarbohydrate: 8.8 gcholesterol: 53.1 mgfat: 13.1 gfiber: 1.5 gprotein: 16.1 gsaturatedFat: 2.7 gservingSize: -sodium: 1454.6 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Basic Chicken Soup
Directions
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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.