Basic Chicken Soup
This recipe for classic chicken soup adds a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition.
water, divided
8
cups
cornstarch
3
tablespoons
olive oil
¼
cup
minced garlic
3
tablespoons
sliced carrots
1 ½
cups
sliced celery
1 ½
cups
salt
1
teaspoon
skinless, boneless chicken thighs, cut into cubes
1 ½
pounds
chicken soup base
¼
cup
rubbed sage
2
tablespoons
ground black pepper
2
teaspoons
lemon, juiced
1
 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; 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, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.
