Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken celery soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Celery Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Chicken Celery Soup is something that I have loved my entire life. They are fine and they look fantastic.
Choose from the world's largest selection of audiobooks. Huge Selection on Second Hand Books. Transfer the soup to a blender. Throw in chopped celery along with ground coriander, and fry, stirring occasionally, until it's cooked.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken celery soup using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken Celery Soup:
- Get Garlic
- Make ready Onion
- Take Celery
- Prepare Carrots
- Make ready Mushrooms
- Get Chicken thigh meat with bone
- Make ready Dried scallops
- Get Water
- Get Oil
- Prepare Salt & Pepper
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). 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. 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.
Steps 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!
Onions, carrots and celery are sauteed together, then simmered with vegetable stock and white wine. 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. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Pour in chicken stock and bring to the boil.
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