Make your own cream of celery soup, that's sooo much better than the canned commercial versions.
Dice celery and onions.
On medium heat, cook diced celery and onion in olive oil until tender.
Remove from pan and set aside.
Reduce heat to low, add butter and flour to pan, stirring constantly to combine.
Cook until light tan in color.
Add 1 cup milk, stirring to blend.
Add the second cup of milk, continuing to stir over low heat until slightly thickened.
Return vegetables to pan and add chicken broth.
Simmer 10 minutes.Garnish with chopped parsley and serve.