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Celery and Chicken Soup

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Based on a recipe from The Daring Gourmet

This is substantial enough for a main meal but you may like some fruit and cheese for afters. 


• 60g butter

• 1 medium onion, finely chopped 

• 200 g very finely chopped celery (about 5 large ribs,)

• 1 large clove garlic, minced

• 40 g all-purpose flour

• 1litre chicken broth

• 300ml whole milk 

• 1 teaspoon salt

• freshly ground pepper

• Leftover pieces of chicken

• A swirl of cream to serve


1. Melt the butter in a large saucepan over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.

2. Serve with a swirl of cream and some lovely bread

3. You could use celeriac – which I prefer in soup. Omit the flour and puree everything when cooked, except the chicken scraps. Then add the chicken and simmer for 5 minutes before serving.

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