Diva Tastings: Nona’s Chicken Soup…Lunch…

I like to double this recipe and keep half frozen in serving sizes in the freezer for colds and winter illnesses to help feel better quick. And a plus it helps open the wheezy lungs.

Nona’s Chicken Soup


12 Cups Chicken Broth,

1 Cup Water

3 Tablespoons Cornstarch

¼ Cup Olive Oil

3 Tablespoons Minced Garlic

2 Cups Sliced Carrots

1  Cups Sliced Celery

1 Teaspoon Salt

1 Rotisserie Chicken Boned and Shredded

¼ Cup Chicken Soup Base (Optional)

2 Tablespoons Rubbed Sage

2 Teaspoons Ground Black Pepper

1 Lemon, Juiced and Zested


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; cook until heated through, about 7 minutes. Add Broth.

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 and zest. Serves 12; Serve with oyster crackers.


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