Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken celery soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Choose from the world's largest selection of audiobooks. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Heat the oil in a saucepan and cook the garlic, onion and celery over a low heat for five minutes, until softened.
Chicken Celery Soup is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chicken Celery Soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have chicken celery soup using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Celery Soup:
- Take Garlic
- Prepare Onion
- Prepare Celery
- Take Carrots
- Make ready Mushrooms
- Take Chicken thigh meat with bone
- Make ready Dried scallops
- Get Water
- Prepare Oil
- Get Salt & Pepper
A super-light and simple soup, which is suitable for vegans. Onions, carrots and celery are sauteed together, then simmered with vegetable stock and white wine. For this celery soup I wanted it simple yet thick/creamy in texture. When I want to thicken up a soup I usually add in chopped potato but you can also use cream (just stir it in at the end).
Instructions to make Chicken Celery Soup:
- Heat oil in pot, stir fry garlic, onion and chicken to seal the flavour
- Add dried scallops and water till the brim and let it boil and simmer for 1-2 hours, finally add celery
- Add salt and pepper to taste!
For this celery soup I wanted it simple yet thick/creamy in texture. When I want to thicken up a soup I usually add in chopped potato but you can also use cream (just stir it in at the end). Method Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften. Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Crush the stock cubes and add it to the soup.
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