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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Nutrition Facts

219 calories; 13.1 g total fat; 53 mg cholesterol; 1455 mg sodium. 8.8 g carbohydrates; 16.1 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
10/07/2017
Made as written except that I used less oil and less sage. Sage in general is overbearing to me so I subbed parsley for half of it. I really like the punch the lemon gave the soup but I still feel it needed more. I ended up adding Italian seasoning blend to the leftovers and that added a great deal of flavor. I added egg noodles as the recipe submitter suggested but rice would go well in this too. Overall good recipe and true to its title. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2017
Made as written except that I used less oil and less sage. Sage in general is overbearing to me so I subbed parsley for half of it. I really like the punch the lemon gave the soup but I still feel it needed more. I ended up adding Italian seasoning blend to the leftovers and that added a great deal of flavor. I added egg noodles as the recipe submitter suggested but rice would go well in this too. Overall good recipe and true to its title. Read More
Rating: 4 stars
10/07/2017
Made as written except that I used less oil and less sage. Sage in general is overbearing to me so I subbed parsley for half of it. I really like the punch the lemon gave the soup but I still feel it needed more. I ended up adding Italian seasoning blend to the leftovers and that added a great deal of flavor. I added egg noodles as the recipe submitter suggested but rice would go well in this too. Overall good recipe and true to its title. Read More