Creamy CELERY and Egg Noodles Soup recipe! This easy vegetarian soup is filled with vegetables and served with egg noodles for a hearty, healthy dinner! You can even add chicken in it for more protein! It’s a simple and delicious way to eat your vegetables, even kids like it! Whenever I ask myself “What should I do with a head of celery?” this soup is always the answer!
We’ve had good success with growing celery in the garden for the first time this year. With the end of garden season in sight I’m left with a few beautiful heads of celery hanging out in my refrigerator. This leads me to the question of the week “What should I make with lots of celery”?
Sure there’s the easy route of cutting celery up and dipping it in peanut butter for a delicious snack, but I wanted to throw my apron on and come up with something new for the celery. It was the first day where it felt like Fall, the weather was crisp and chilly and so I was craving something warm. Ta-da, Creamy Celery and Egg Noodles Soup was born!
This soup is creamy, delicious and is filled with enough vegetables to make this a healthy comforting soup! This soup uses 1 whole pound of celery. Most recipes call for just using the celery stalks but I wanted to use everything, so that’s what I did – celery stalks, leaves, everything! The leaves have so much flavor (and scent!) to them that they deserve to be enjoyed too!
After you cut up your celery and onion, make sure to give your celery a quick rinse to get the dirt off, especially if you picked it out of your own garden! I always use my salad spinner to give our vegetables a quick clean up!
After everything is clean, throw your vegetables into chicken broth and let it boil for 25 minutes. The vegetables are going to break down and your kitchen is going to smell amazing!
Use a immersion blender (or regular blender) to puree the vegetables until smooth. Careful! This soup is really hot, so be sure not to splatter! Make sure no kids are hanging out around you too! Spend a few minutes with your soup to make it completely smooth, so there are no remaining chunks.
After the soup is smooth, add your milk/flour mixture in. Finally add your cooked egg noodles into the pot and dinner is served!
This is such a delicious soup that lets the celery shine without being “too celery tasting” – does that make sense? I hope so! You have to trust me on this one, this Creamy Celery and Egg Noodles Soup is delicious! You could even add chopped up chicken breast to the soup for more protein!
So next time you’re looking for a hearty, healthy soup look no further and try this Creamy Celery and Egg Noodles Soup! Enjoy!
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Creamy Celery and Egg Noodles SoupPrint
- 4 cups chicken broth
- 1 pound celery (stalks, leaves, EVERYTHING) chopped
- 1 medium onion chopped
- 1 clove garlic
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk warm
- 3 cups cooked egg noodles
- Add broth to large pot and bring to a boil. Add celery, onion and garlic. Cook on low boil for 25 minutes.
- While vegetables are cooking whisk together flour, salt, pepper and milk in small bowl. Set aside.
- When vegetables are done cooking, use a immersion blender to puree. Careful, this is very hot. Do this for a few minutes until it's completely creamy and there are no chunks left.
- Add milk mixture to pot and heat on medium heat for 5 minutes, mixing occasionally.
- Add cooked egg noodles to pot and stir. Serve in bowls. Enjoy!
Recipe linked up at The Weeekend Potluck.