Cream of Celery & Chicken Soup

If you have ever bought a bunch of celery and had a hard time using it up this is the recipe for you!
Serves: 10
Prep Time: 15 min
Cook Time: 45 min

Ingredients

4 cups celery, fresh, diced
4 cups potato(es), with skin, diced
4 cups low-sodium chicken broth
2 boneless, skinless chicken breast(s)
3 tbsp salted butter
1 cup onion(s), diced
1 cup celery, fresh, finely minced
1/4 tsp celery seed
1 cup homogenized milk, 3.3% MF
1/2 cup sour cream, 14 % MF
1/2 tsp salt
1 pinch white pepper, ground
1/2 tsp tarragon, dried
or
1 tsp tarragon, fresh
10 sprigs celery leaves

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Cut celery and potatoes into one inch chunks.

  2. Add to soup pot with the chicken broth and chicken breasts. Bring to a boil. Reduce heat, cover and simmer 25-30 minutes or until potatoes are soft and the chicken is cooked through. Remove chicken breasts from pot and set aside to cool. Cut chicken into 1/2 inch (1.5 cm) chunks and reserve.

  3. Puree soup using an immersion blender.

  4. Melt butter in saucepan. Add diced onion and sauté until translucent. Add finely minced celery and celery seed and sauté until tender and fragrant – about 5 minutes.

  5. Whisk milk, sour cream, reserved cooked chicken, salt, white pepper and dried tarragon into soup about 10 minutes before serving. The amount of salt needed will depend on the saltiness of your broth. Serve immediately as it is best not over-cooked. Garnish each bowl with a sprig of fresh celery.

Helpful Tip

Use your fingers to crumble dried herbs into the soup. This helps release volatile oils which heighten flavour. For additional fibre, make this soup with the skin on the potatoes. The soup is smoother without the peels. You decide!

Nutrition Info

Per 310 g serving Amount
Calories200
Protein17 g
Fat7 g
Saturated Fat4 g
Carbohydrate16 g
Fibre2 g
Sugar3 g
Cholesterol45 mg
Sodium260 mg
Per 310 g serving % Daily Value
Potassium20
Calcium8
Iron6
Vitamin A10
Vitamin C25
Vitamin B631
Vitamin B1222
Folate16
Zinc11