Cream of Celery & Chicken Soup

Prep Time: 15 min
Cook Time: 45 min
Serves: 10

If you have ever bought a bunch of celery and had a hard time using it up this is the recipe for you!


4 cups (1 L) celery, fresh, diced
4 cups (1 L) potato(es), with skin, diced
4 cups (1 L) low-sodium chicken broth
2 boneless, skinless chicken breast(s)
3 tbsp (45 mL) salted butter
1 cup (250 mL) onion(s), diced
1 cup (250 mL) celery, fresh, finely minced
1/4 tsp (1.25 mL) celery seed
1 cup (250 mL) homogenized milk, 3.3% MF
1/2 cup (125 mL) sour cream, 14 % MF
1/2 tsp (2.5 mL) salt
1 pinch white pepper, ground
1/2 tsp (2.5 mL) tarragon, dried
1 tsp (5 mL) tarragon, fresh
10 sprigs celery leaves


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.