Celery and spinach soup
WHAT YOU WILL NEED
From ingredients
6 products
Vegetables
Spices
SIMPLE PROCESS
Step by step recipe
The key to this soup is a well-made broth. Simmer the chicken breast with onion, carrot, and celery — this adds depth. Discard the onion and carrot afterward to keep the soup light and clear. Add spinach at the end to preserve its bright color and nutrients. Stir the melted cheese thoroughly until fully dissolved — it gives a creamy texture. Fresh herbs complete the flavor. Don't overcook the spinach, or it will lose its vibrant quality.
Make the chicken broth
In a pot, combine 2 litres (8 cups) of water, chicken breast (300 g / 10.6 oz), a whole peeled onion, a coarsely chopped carrot, and celery stalks (400 g / 14 oz). Bring to a boil, skim the foam, add salt (5 g / 1 tsp), and simmer over medium heat for 30–40 minutes until the chicken is cooked.
Remove the meat and discard vegetables
Take out the chicken, let it cool, remove the bones (if any) and dice the meat. Discard the onion and carrot — they've given their flavour.
Add spinach and processed cheese
Stir in the chopped spinach (200 g / 7 oz) and diced processed cheese (200 g / 7 oz) into the boiling broth. Stir constantly until the cheese is fully melted.
Return the chicken to the soup
Add the diced chicken back to the soup, heat through for 2–3 minutes. Season with salt and pepper to taste.
Serve with fresh herbs
Remove from heat, ladle into bowls, and sprinkle with finely chopped fresh herbs (dill, parsley, green onion) before serving.
CHEF'S TIP
Choose fresh celery
Use crisp, bright green celery stalks for the best aroma. They should be firm and fresh, not wilted.
Use bone-in chicken for richer broth
Although the recipe uses breast, chicken thighs or drumsticks with bones will give a more flavourful stock. Increase cooking time accordingly.
Frozen spinach works too
If fresh isn't available, frozen spinach is a great alternative. Add it directly to the broth without thawing, and cook 2–3 minutes longer.
Quality processed cheese is key
Choose a good processed cheese without palm oil — it melts smoothly and makes the soup velvety. The 'Volna' brand is a perfect choice.
SUBSTITUTIONS
Add your taste
- Chicken → turkey Replace chicken breast with turkey fillet — it's equally lean and gives a mild flavour. Cooking time stays the same.
- Spinach → nettle or sorrel In season, use young nettle (blanched) or sorrel for a tangy twist — they add a pleasant sour note.
- Without processed cheese If you skip the cheese, the soup remains light and clear. For creaminess, add 100 ml (about ½ cup) of 10% cream at the end.
- Add potatoes for heartiness For a more filling soup, add 1–2 diced potatoes along with the celery — they cook in 15–20 minutes.
HOW TO STORE
How to Store Celery and Spinach Soup
Cool the soup to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat with a splash of water or stock if it thickens. Freeze without the fresh herbs — add them after thawing. Thaw in the fridge and reheat on the stovetop.
GOOD TO KNOW