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Ingredients1 h 3 m servings 219 cals
Original recipe yields 8 servings
- 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.
Per Serving: 219 calories; 13.1 g fat; 8.8 g carbohydrates; 16.1 g protein; 53 mg cholesterol; 1455 mg sodium. Full nutrition
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