Not everyone likes the specific taste and aroma of celery, but always - if it is subjected to heat treatment. In soup, celery stalks go well with boiled chicken breast, potatoes and carrots, and if everything is smashed into a creamy puree, then no one will even guess that the dish is made from celery.
Celery Chicken Soup is delicious, light, nutritious and healthy. It can be included in the children's menu, of course, if the child is not allergic to any of the products. Little gourmets usually devour celery soup with pleasure, and even ask for more!
Total prep time: 40 minutes / Yield: 2 servings
Ingredients
- chicken breast - 300 g
- petiole celery - 30 g
- potatoes - 2 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- butter - 20 g
- salt, pepper, basil - to taste
- water - 500-600 ml
Cooking
Peel the onion and cut into small cubes. I use butter - it’s more convenient right in the saucepan where the soup will be cooked.
In parallel, I peel the carrots and potatoes, cut into medium cubes. petiole celery chop into small pieces. I add vegetables to the saucepan.
I cut the chicken fillet into cubes and send it to the other ingredients.
I pour cold water so that the liquid covers the contents of the pan by 2 centimeters.
Bring to a boil, remove the foam and salt to taste. Cook for 30 minutes, until the meat and vegetables are fully cooked. In principle, you can even immediately pour it into plates and treat yourself, or you can smash it into mashed potatoes. To do this, I pour part of the broth from the stewpan into a separate mug. Puree everything with an immersion blender, gradually add the broth, achieving the desired consistency.
I return it to the stove and let it boil. At this stage, I add pepper to taste and basil (fresh or dried) for a special flavor.
Chicken celery soup is best served hot. You can decorate with basil or celery leaves, sprinkle with dried and chopped walnut(for children without allergies!). Complement the dish with croutons from a white baguette. Highly recommend!
Today, Super Chef will show you how to make a warming whole chicken soup - a hearty first course for a Sunday winter lunch. Just imagine: after a long frosty walk, you are greeted at home by the alluring aroma of broth and a hearty lunch. Already wanted, right?
For our chicken soup, we opted for the whole chicken, but you can use any part of the chicken, preferably with the skin on.
Cooking
Dice the onion and 4 stalks of celery, cut the carrots into rings. Put a deep saucepan with a thick bottom or a cauldron on the fire, add the oil, then the prepared vegetables. Simmer with the lid closed for 4-5 minutes.
Finely chop the garlic, add to the vegetables, stir and cook for another 1-2 minutes.
Lay a small chicken carcass on a pillow of vegetables.
Pour in water, add salt, pepper, thyme (preferably fresh). Cover the pot with a lid and simmer the soup over low heat for 1.5–2 hours.
Remove the chicken, separate the meat from the bones, return the flesh to the pan.
Add boiled pasta to the broth (you can use rice, potatoes or buckwheat), mix. Pour the soup into bowls and enjoy!
I think there are no people who are indifferent to celery: some love it very much, others cannot stand it. This is because celery has a strong flavor and this flavor dominates any dish that uses celery. Root celery has a milder taste and aroma, while greens and stems are brighter.
Today I suggest you cook a fragrant light soup with chicken and celery stalk. Low-calorie, this soup is nevertheless very satisfying and tasty.
We take the products for making soup with celery and chicken according to the list. Beijing cabbage can be replaced with white cabbage, but then it will need to be put a little earlier, since it is more rigid. As for spices, I used only ground black pepper.
Pour water into a saucepan and put the chicken to boil. Today I took half a bone-in breast for soup. Bring to a boil, remove the foam and put onions and carrots, cut into cubes. Salt to taste.
Cook the broth over medium heat, avoiding a violent boil. At this time, peel the potatoes. 10 minutes after boiling, add potatoes, diced or sliced, as you are used to, to the pan.
While the potatoes are boiling, cut the celery stalks across, into slices of 2-3 mm. Put the celery in a bowl.
Let's wait for the boil again, and in the meantime, cut the Chinese cabbage.
Let's add cabbage to our soup.
With a slight boil, boil the soup for 5 minutes. Take out a piece of chicken, cut into cubes. Finely chop the tomato or grate it. Return the chicken to the pot, add the tomato. Pepper to taste, although you can do it in a plate.
Turn off the heat and leave the soup to brew for 5 minutes. Soup with chicken and celery is ready! Fragrant, beautiful and very tasty, this soup will surely please your loved ones.
Garnish with your favorite herbs and serve. Enjoy your meal! Prepare for health!
When boiling and stewing, this amazing plant practically does not lose its beneficial features, and its tart spicy taste and aroma only intensifies.
If you want to unload the body, while filling it with vitamins, celery soup is an excellent option, the recipe of which we bring to your attention. This dish will turn out not only with an original taste, but also very useful, thanks to the low-fat and dietary products that make up its composition.
Celery contains many vitamins and minerals. These are: vitamins A, B1, B12, C, D, PP; folic acid; oxalic acid; carotene; flavonoids; iron; magnesium; zinc; phosphorus; calcium; potassium. All of them are preserved even during heat treatment. This plant is also enriched essential oils, which give it a unique taste and aroma and support the health of internal organs.
- Celery root should not be peeled beforehand, as it changes color in the air and may darken. If it has already been peeled, then you can pour its pulp with lemon juice or apple cider vinegar.
- Onions in recipes can be replaced with leeks, this will make the soup more tender.
- You can boil celery root soup in broth or season it with fried brisket and bacon. Children can put separately cooked meatballs in the soup.
- Interestingly, celery is characterized by a negative calorie content. It turns out that the body uses more energy to process celery than the body receives from the product. Therefore, celery root soup is considered dietary.
Celery Root Soup
Ingredients
- - 2 pcs + -
- - 1 PC + -
- - 40 g + -
- - 5 pieces + -
- - 300 g + -
- - 2 pcs + -
- - 1 PC + -
- - taste + -
- Greens - to taste + -
How to make celery root soup
- Pour 1.5 liters of water into a saucepan.
- Cut one peeled carrot into small pieces, put in a saucepan, put on the stove.
- After 7 - 10 minutes of boiling, put the chopped potatoes.
- In a frying pan, fry the chopped onion in oil until translucent.
- Finely grate the second carrot, add to the onion. Fry over low heat until the color of the carrot changes. Transfer to a bowl with vegetables.
- Coarsely rub the celery root.
- In the same pan, simmer coarsely grated celery in oil until a grayish tint appears, put in the soup.
- Carefully pour a little hot water into the pan and pour into the pan. At the same time, add boiling water to the soup, bringing the mass to the desired density.
- We clean the tomatoes, finely chop.
- We clean the pepper, cut into strips.
- We put the chopped tomatoes and peppers in the soup after about 20 minutes from the start of boiling water with potatoes.
- Add salt, black pepper, dried dill and a pinch of basil to taste.
- To get a sweet and sour taste, flavor with a spoonful of sugar.
- To increase the acidity, add lemon juice.
- After 5 minutes, turn it off, wrap it in something warm or put it in a textile heating pad so that the soup is infused.
The resulting delicious celery soup, if desired, sprinkle with green onions, put sour cream. To this dish, you can serve lightly dried bread, grated with garlic.
Celery root soup with chicken broth
Ingredients
- Water - 1.5 l;
- Chicken fillet - 300 g;
- Celery (root) - 200 g;
- Potatoes - 3 pcs;
- Onion - 1 pc;
- Carrots - 1 pc;
- Bulgarian pepper - 1 pc;
- Cabbage - 100 g;
- Vegetable oil - 30 g;
- Salt - to taste;
- Oregano, basil - to taste.
How to cook celery soup with chicken broth
- Wash the celery root and remove the skin.
- We rub the celery on a coarse grater, mix it with lemon juice(or diluted in water citric acid) so that it does not darken.
- Boil until done chicken fillet.
- Cut the fillet into large pieces.
- We clean the carrots, cut into large cubes.
- Cut the onion into large cubes and soak in cold water for 5-7 minutes.
- We cut the potatoes into cubes slightly larger than the cut carrots.
- We clean the Bulgarian pepper from seeds, cut it into thin strips.
- Pour the chicken broth into a saucepan and bring to a boil. We put all the ingredients in the boiling broth in the following sequence: first we put the potatoes with carrots and bell pepper, and after 4 minutes put the chicken fillet and celery root, followed by onions.
- When the last component is in the soup, we wait for the water to boil again, after which we add herbs (oregano, basil) and put salt to taste.
- Cabbage cut into thin strips and put in the soup for about 5 minutes after the dried herbs. By the end of cooking, the cabbage should be dense, elastic, but not crispy.
- After adding the cabbage, cook the soup until the potatoes are ready. Then turn off the gas, cover the soup with a lid and let it brew for at least 20 minutes.
Milk celery soup
Ingredients
- Celery root - 1 pc;
- Carrots - 2 pcs;
- Potatoes - 3 pcs;
- Onion - 1 pc;
- Milk - 1 l;
- Water (boiled) - 1 l;
- Olive oil (or vegetable) - 100 g;
- Butter - 100 g;
- Salt - to taste;
- Lemon - to taste;
- Wheat flour - 1 tbsp;
- Black pepper (ground) - to taste;
- Greens - to taste.
How to cook celery soup with milk
- We clean the celery, remove the veins.
- Grate onions, carrots, potatoes, celery.
- Heat the butter and olive oil (vegetable) together.
- Fry in turn: onions, carrots, potatoes, celery.
- Add a tablespoon of flour to the pan last, mix well.
- Pour milk and water into a 3-liter saucepan, bring to a boil.
- Gently pour the contents of the pan, mix thoroughly.
- Add salt to taste.
- When it boils, leave on low heat for 5-10 minutes.
- Add lemon juice and herbs.
We hope you enjoy this celery soup recipe that will take pride of place in your home. Moreover, this plant can be bought at any time of the year in almost any supermarket or market.
Creamy chicken soup with celery is a great dish for lunch or dinner. It can be offered to both children and adults. Even if you are not thrilled with the specific taste of celery, then you should not worry - there is so little of it in the soup that the aroma is barely noticeable. At the same time, this aroma gives the soup an original taste. Carrots make the soup brighter and more appetizing in appearance. Chicken, onions and potatoes are the basis of the soup, it turns out to be quite satisfying, but does not leave a feeling of heaviness after the meal. Rye or wheat crackers can be served with the soup, and if it turns out to be thick, dilute with cream or milk.
Ingredients
- 2 potatoes
- 150 g chicken meat
- 1 bulb
- 1 carrot
- 1 stalk celery
- 20 g butter
- 0.5 tsp salt
- 2 pinches ground allspice
- 1 liter of water
Cooking
1. Peel and cut the potatoes arbitrarily, but the pieces should not be large, otherwise the potatoes will cook longer than the rest of the ingredients.
2. You can take any chicken, for example, fillet or pieces of meat cut from the thighs or drumsticks. Tendons, skin, excess fat and cartilage must be removed, as well as small bones. Chicken pieces should be small.
3. Prepare vegetables for frying - peel and finely chop the onion, scrape and chop the carrots arbitrarily, you can grate. Wash the celeriac and finely chop.
4. Melt a stick of butter and transfer the onions, carrots and celery to the pan. Fry over low heat for 3-5 minutes, stirring occasionally.
5. Now mix all the ingredients, fill with water, add salt and spices as desired. Simmer over low heat after boiling water until all ingredients are ready - 25-30 minutes.