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 calories
carbohydrate: 8.8 g
cholesterol: 53.1 mg
fat: 13.1 g
fiber: 1.5 g
protein: 16.1 g
saturatedFat: 2.7 g
servingSize: -
sodium: 1454.6 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.

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