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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: : -

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.

8 servings

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