This is a warm soup and is lower in fat with the use of Condensed Milk.
Portion size4 servings
In a soup pot heat olive oil and add in the onion. Add in garlic powder and thyme. Cook about 5 minutes until translusent. Add in celery and continued cooking for another 5 minutes. Add in only 1 cup of the chicken stock, cover and let cook for about 8-10 minutes. Take off heat and puree using a hand blender or blender. In a small cup, whisk together 1/4 cup of the corn starch with 1/4 cup of the milk and add to the celery puree. Mix and add in the remaining chicken stock and the condensed milk. Add in the pepper, chives and parsley and continue heating on medium/low heat until thickened.