Basic Chicken Soup

Basic Chicken Soup - Chicken Soup Recipes

It’s that time of year again, where colds and flu start to spread like wildfire. So here is a basic chicken soup recipe for those nights where you can’t keep anything down or when you need something warm and comforting. This recipe will make enough for two people and takes less than thirty minutes from start to finish! If you want it spicier add more cayenne pepper, if you want it thicker then use less water. A side of toast with butter makes this soup very satisfying! You can even substitute different vegetables such as carrots or celery depending on what your sick body wants (and the season). Enjoy the restorative powers of homemade chicken soup today!
Blog post intro paragraph: There are so many benefits to eating

prep: 20 mins cook: 43 mins total: 63 mins Servings: 8 Yield: 8 servings


2 tablespoons rubbed sage

3 tablespoons minced garlic

3 tablespoons cornstarch

8 cups water, divided

1 ½ pounds skinless, boneless chicken thighs, cut into cubes

1 ½ cups sliced carrots

1 lemon, juiced

1 ½ cups sliced celery

¼ cup olive oil

¼ cup chicken soup base

1 teaspoon salt

2 teaspoons ground black pepper


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.

Nutrition Facts:

Per Serving: 219 calories; protein 16.1g; carbohydrates 8.8g; fat 13.1g; cholesterol 53.1mg; sodium 1454.6mg.

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