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.