Chicken And Almond Soup Recipes

ALMOND CHICKEN CASSEROLE I

Steps:

• Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
• In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
• Bake 35 to 45 minutes in the preheated oven, until lightly browned.

ALMOND CHICKEN

Steps:

• Heat 2 teaspoons of oil in a large pan over medium high heat. Add the onions and cook for 4 minutes or until just softened.
• Add the zucchini, mushrooms and green bell pepper to the pan. Cook for 5 minutes or until vegetables are tender. Season with salt and pepper to taste.
• Remove the vegetable mixture from the pan; wipe the pan clean with a paper towel.
• Add the remaining 3 teaspoons of oil to the pan. Add the chicken in a single layer and season with salt and pepper to taste. You may need to work in batches if the chicken doesn't all fit.
• Cook for 3-4 minutes per side or until chicken is golden brown and cooked through.
• Add the garlic and ginger and cook for 30 seconds. Add the vegetable mixture back to the pan with the chicken.
• Whisk together all the sauce ingredients until well combined.
• Pour the sauce mixture over the chicken and vegetables. Bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Stir in the almonds, then serve.

ALMOND CHICKEN AND RICE

Steps:

• Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

CREAMY CHICKEN ALMOND SOUP

Steps:

• Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
• Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
• Add tarragon, thyme and pepper; let simmer 10-15 minutes.
• If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
• Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
• Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.

CREAM OF ALMOND SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
• Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
• Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.

ALMOND CHICKEN SOUP WITH SWEET POTATO, COLLARDS, AND GINGER

Steps:

• Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
• In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
• Ladle the soup into bowls, and squeeze with lime wedge.

CHICKEN AND ALMOND SOUP

Steps:

• Puree onion half the chicken, the tomatillos, and the almonds. Bring puree and stock to a boil and simmer 2 minutes. Add remaining chicken, cilantro, and salt and pepper to taste. Heat till hot.