Type what you have

Ingredients

• ✓ celery
• bacon
• onion
• potato
• salt
• pepper
• evaporated milk

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.
2. 2 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
3. 3 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

By Firewife42

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• garlic
• vegetable broth
• sage
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. 2 Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
3. 3 Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

By Steo

Ingredients

• ✓ celery
• butter
• leek
• chicken broth
• vegetable broth
• potato
• carrot
• salt
• bay leaf
• heavy cream

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
3. 3 Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

By Andrea Luhman

Ingredients

• ✓ celery
• water
• chicken
• onion
• carrot
• leek
• pearl barley
• celery seed
• clove
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ celery
• water
• ham hock
• linguica sausage
• onion
• potato
• carrot
• tomato
• tomato sauce
• garlic
• kidney bean
• cabbage

Instructions

1. 1 Place water, ham hock, linguiça, and onion in a Dutch oven over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour.
2. 2 Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover; simmer for 1 ½ hours, stirring occasionally.
3. 3 Stir in kidney beans and cabbage; cook until cabbage has softened, about 10 minutes.

By PIKALA

Ingredients

• ✓ celery
• chorizo sausage
• olive oil
• carrot
• onion
• tomato
• potato
• chicken broth
• cayenne pepper
• kidney bean
• tomato paste
• salt
• pepper

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Heat oil in a stockpot over medium-high heat. Add carrots, onion, and celery; cook and stir for 2 to 3 minutes. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

By Sara

Ingredients

• ✓ celery
• onion
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ celery
• potato
• onion
• carrot
• chicken bouillon
• parsley
• water
• salt
• black pepper
• margarine
• all-purpose flour
• egg
• salt
• milk
• evaporated milk

Instructions

1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
4. 4 Stir in evaporated milk and serve.

By Sue H.

Ingredients

• ✓ celery
• lemon juice
• pepper
• salt
• sugar
• all-purpose flour
• apple
• raisin
• prune
• clove
• allspice berry
• heavy cream
• parsley
• salt
• water
• duck blood
• wild duck

Instructions

1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Ingredients

• ✓ celery
• black pepper
• salt
• dill
• white sugar
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ celery
• chicken
• water
• carrot
• onion
• basil

Instructions

1. 1 Place chicken, water, celery, carrots, onion, and basil in a slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Strain and discard vegetables. Chicken meat may be removed from bones and used in soup.

By Micki Stout

Ingredients

• ✓ celery
• baby portobello mushroom
• onion
• carrot
• salt
• bay leaf
• water

Instructions

1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Ingredients

• ✓ celery
• navy bean
• water
• ham
• potato
• carrot
• onion

Instructions

1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Ingredients

• ✓ celery
• onion
• margarine
• cream cheese
• milk
• potato
• shrimp
• white wine
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ celery
• potato
• onion
• chicken bouillon
• half-and-half
• bacon
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ celery
• chicken breast
• water
• cream of mushroom soup
• onion
• carrot
• baby bell pepper
• onion soup mix

Instructions

1. 1 Mix together chicken, water, condensed soup, onion, celery, carrots, baby bell peppers, and onion soup mix in a slow cooker until well combined.
2. 2 Cook on Low for 6 to 8 hours. Shred chicken using 2 forks and stir soup well before serving.

By Tara Harrison

Ingredients

• ✓ celery
• butter
• onion
• chicken broth
• broccoli floret
• all-purpose flour
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
3. 3 Add broccoli and broth, cover, and simmer for 10 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
5. 5 Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
6. 6 Serve hot and enjoy!

By Jessie A

Ingredients

• ✓ celery
• cornish hen
• vegetable oil
• carrot
• onion
• garlic
• potato
• chicken broth

Instructions

1. 1 Remove gizzards from hen and wash hen thoroughly with water. Cut hen into several pieces.
2. 2 Heat oil in a large pot over medium-high heat. Add hen pieces and cook in hot oil until browned on all sides. Add celery, carrots, onion, garlic, and potatoes; cook and stir until onion is tender.
3. 3 Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender and hen is cooked through.
4. 4 Remove hen from the pot and remove meat from the bones. Discard bones and return meat to soup. Serve hot.

By Dani

Ingredients

• ✓ celery
• chicken
• carrot
• onion
• water
• salt
• pepper
• chicken bouillon granules

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
3. 3 Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
4. 4 Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
5. 5 Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.
6. 6 Serve and enjoy!

By Jill

Ingredients

• ✓ celery
• chicken
• water
• onion
• carrot
• bay leaf
• ginger
• salt

Instructions

1. 1 Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2. 2 Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
3. 3 Strain and cool the stock, uncovered.
4. 4 Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

By Margaret Price

Ingredients

• ✓ celery
• chicken stock
• carrot
• onion
• all-purpose flour
• salt
• white pepper
• milk
• margarine

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Ingredients

• ✓ celery
• butter
• onion
• water
• potato
• american cheese
• milk
• all-purpose flour
• parsley

Instructions

1. 1 Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.
2. 2 Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.
3. 3 Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.
4. 4 Portion soup into bowls and garnish with parsley to serve.

By Joan Zaffary

Ingredients

• ✓ celery
• chicken
• onion
• carrot
• salt
• clove
• water
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. 4 Remove chicken and vegetables.
5. 5 Strain stock.
6. 6 Skim fat off the surface.
7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
10. 10 Strain again through a sieve lined with cheesecloth.

By Logan

Ingredients

• ✓ celery
• chicken broth
• rotisserie chicken
• carrot
• apple
• onion
• parmesan cheese
• bay leaf
• orzo pasta

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Ingredients

• ✓ celery
• chicken broth
• chicken breast
• carrot
• onion
• barley
• rice
• salt
• black pepper

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

By Charley

Ingredients

• ✓ celery
• water
• potato
• onion
• salt
• pepper
• half-and-half
• margarine
• cream of cheddar cheese soup

Instructions

1. 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
2. 2 Once tender, mash soup with a potato masher, and add butter and cream.
3. 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

By Thyra

Ingredients

• ✓ celery
• chicken breast
• onion
• carrot
• salt
• garlic powder
• black pepper
• chicken broth
• egg noodle

Instructions

1. 1 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

By Fioa

Ingredients

• ✓ celery
• onion
• white rice
• chicken bouillon
• water
• butter
• all-purpose flour
• milk
• chicken
• milk
• black pepper

Instructions

1. 1 Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
2. 2 Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
3. 3 Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

By Nell Marsh

Ingredients

• ✓ celery
• ✓ celery
• chicken
• water
• carrot
• onion
• lemongrass
• bay leaf
• black peppercorn
• carrot
• chicken soup base
• egg noodle

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ celery
• egg noodle
• vegetable oil
• chicken broth
• salt
• poultry seasoning
• onion
• cornstarch
• water
• chicken

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
5. 5 Serve hot and enjoy!

By CORWYNN DARKHOLME