Hearty Chicken Soup

• 1 quart water
• 1 quart vegetable broth (or chicken broth)
• 8 chicken thighs (or breasts)
• 12 teaspoon black pepper
• 3 garlic cloves, minced
• 2 tablespoons fresh cilantro (or Korean parsley)
• 1 teaspoon sea salt (don't use if using broth, it's already salty)
• 4 chicken bouillon cubes
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 potato, chopped
• 1 teaspoon cornstarch (mixed in a little water)
• 1 medium tomatoes, chopped (optional)

1. Place all ingredients except the egg and cornstarch in a large pot.
2. Bring to a boil, then simmer for an hour or until chicken juices run clear.
3. While keeping broth at a simmer, remove and shred the chicken.
4. Return shredded chicken to broth.
5. Continue simmering for a few minutes.
6. Then slowly add the cornstarch mixture to the broth, stirring it in thoroughly.
7. Simmer 30 minutes.
8. Note: Sometimes instead of adding tomato, I add an egg -- Take a slightly beaten egg and SLOWLY add to broth while moving a fork around the top inch or so of the broth -- it will make the egg a little thready looking like in egg drop soup.

water, vegetable broth, chicken, black pepper, garlic, fresh cilantro, salt, chicken bouillon cubes, celery, onion, carrots, potato, cornstarch, tomatoes

Taken from www.food.com/recipe/hearty-chicken-soup-215335 (may not work)