Celeriac and Chicken Soup


As I’ve mentioned our weather has been less than stellar.  More grey than sun, more wet than dry.  I keep telling myself this is a good thing.  The moisture is definitely needed and personally it’s kept me close to home, with plenty of opportunity to study.  But we are all going a bit stir crazy.  The second we get a peak of sunshine out the door we go.  Thankfully we’ve had some decent farmer’s market and playground weather, but very sporadically.  So the theme of warming comfort food continues.

I made a basic chicken broth with the carcass of the chicken I roasted.  Chicken bones, 2 celery stalks, 2 carrots, and the tops of 2 leeks.  Covered in water, simmered for a few hours, and ta da, easy peasy homemade chicken broth.  There really is no reason not to make broth, other than storage issues.  If we had a deep freezer available I’d have a nice supply of homemade broth.  One of these days this will be happening!


The ingredients for this soup include celeriac, leeks, carrots, garlic, ginger, parsley, spinach, and chicken (from the roasted chicken).  The addition of the ginger is to keep our immunities strong in this damp weather.  Ginger has many healing properties and I have always found this antioxidant to help boost my immune system.  Typically I drink ginger tea, but ginger spiked soup sounded exciting and delicious.  Spoiler alert: it totally was.

I love how quick and easy this soup came together.  I stated in the last post how I’ve started to cook larger portions of protein to use for multiple meals which has cut down my kitchen time.  This is one of those instances.  A quick chop of the vegetables and the stove took care of the rest.  Served with some fresh grated pecorino and avocado equalled a filling and hearty meal.

Celeriac and Chicken Soup

Yield: 4 servings

Celeriac and Chicken Soup

A chicken noodle style soup minus the noodles and with the addition of fresh ginger. Perfect for an immunity boost!


  • 1 large celeriac, chopped into large sticks
  • 2 medium leeks, sliced into thin half moons
  • 3 medium carrots, cut into rounds
  • 3 garlic cloves, pressed
  • 1-2" knob of ginger, grated
  • 1/4 cup chopped parsley
  • 2-3 cups chopped baby spinach
  • 3 cups shredded chicken
  • 8 cups chicken broth, good quality
  • s&p
  • olive oil
  • to serve:
  • pecorino romano, fresh grated
  • avocado, chopped


  1. Heat up a tablespoon of olive oil in a soup pot over medium-low heat. Add the prepared celeriac, leek, carrot, and garlic. Sauté 5-10 minutes until the vegetables start to soften, stirring often.
  2. Add the ginger, parsley, and chicken. Season generously with s&p (I did not salt my broth, be careful if your broth is already salted).
  3. Pour in the chicken broth, do not increase the heat, and let it come to a boil. Lower the heat to low and simmer for 30-45 minutes until vegetables are tender.
  4. Stir in spinach and wilt.
  5. Serve with fresh grated pecorino and chopped avocado.


Feel free to vary the ingredients. I love celeriac but you can use celery stalks instead. Onion if you don't have leek. The addition of zucchini, summer squash, and/or snap/snow peas. Soup is flexible especially if you have a good base. And of course if you're a noodle lover add those in too.


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