Basic Chicken Soup

• 8 cups water, divided
• 3 tablespoons cornstarch
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken thighs, cut into cubes
• 1/4 cup chicken soup base
• 2 tablespoons rubbed sage
• 2 teaspoons ground black pepper
• 1 lemon, juiced

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.

water, cornstarch, olive oil, garlic, carrots, celery, salt, skinless, chicken soup base, sage, ground black pepper, lemon

Taken from www.allrecipes.com/recipe/260275/basic-chicken-soup/ (may not work)