Basic Chicken Soup

Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.

Step: 1

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

Step: 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.

Step: 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.

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

The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.