Name: Chicken Celery Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2-3 garlic cloves, crushed; 3-4 red chilies, finely chopped; 1 ½ cups celery, chopped; 1 (approx. 200g) chicken breast, cooked; 3 chicken stock cubes; 1/3 cup coconut milk; 1/2 teaspoon ground coriander (Coriander powder); Water; Salt and black pepper, to season

Winter = soups, warmth, comfort. Call it whatever you like.

The truth is I can’t ever let winter pass without adding some soups to our weekly menu. In fact, plenty of them. This recipe is different from the usual soups; but chicken, celery and coconut milk definitely make a winning combination.

The first and most important rule to remember is of course using moist cooked chicken. Whatever method you choose to cookyour chicken, bake, grill, or pan fry, make sure it stays moist and tender.

The second rule is not adding too much salt. As you can see we are adding stock cubes in this recipe which are usually laden with salt. So the best thing to do is check the seasoning towards the end of cooking process.

The result? Damn delicious soup for those chilly nights.

More Soup Recipes

Yield: 2

Chicken Celery Soup

This chicken celery soup is easy to make and perfect for the winter.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2-3 garlic cloves, crushed
3-4 red chilies, finely chopped
1 ½ cups celery, chopped
1 (approx. 200g) chicken breast, cooked
3 chicken stock cubes
1/3 cup coconut milk
1/2 teaspoon ground coriander (Coriander powder)
Water
Salt and black pepper, to season

Instructions

Chop onion, celery, and red chillies. Set aside. Crush the garlic pods. Set aside.
Sprinkle chicken breast with salt and black pepper. Cook. When done, shred it into long strips.
Heat olive oil in a heavy bottomed pan, and fry onions until translucent. Add garlic and chopped red chilies. Fry again for a few seconds.
Throw in chopped celery along with ground coriander, and fry, stirring occasionally, until it’s cooked. Now add shredded chicken. Crush the stock cubes and add it to the soup.
Pour in around 1/3 cup water, and stir well. Bring to a boil. Simmer for 3-4 minutes before stirring in the coconut milk. Add more water if needed. Bring it a boil again, and simmer for about 2 minutes.
Check the seasoning. Add more salt and black pepper. Chicken celery soup is ready to serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 556Total Fat 53gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 37gCholesterol 11mgSodium 250mgCarbohydrates 36gFiber 5gSugar 16gProtein 14g

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