Ingredients
2 liters water, divided
3 tablespoons cornstarch
60 ml olive oil
3 tablespoons minced garlic
225 g sliced carrots
225 g sliced celery
1 teaspoon salt
675 g skinless, boneless chicken thighs, cubed
60 ml chicken soup base
2 tablespoons rubbed sage
2 teaspoons ground black pepper
1 lemon, juiced
Directions
Step 1
In a bowl, mix 250 ml water with cornstarch until the cornstarch dissolves.
Step 2
In a large pot over medium heat, heat olive oil and garlic for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add the remaining 1750 ml water and chicken soup base.
Step 3
Bring the mixture to a boil, scraping any browned bits off the bottom with a spatula. Boil for 20 minutes. Add the cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and stir in the lemon juice.