Basic Chicken Soup Recipe

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.