Chicken Soup With Pounded Almonds Recipes

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CREAMY CHICKEN ALMOND SOUP



Creamy Chicken Almond Soup image

This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.

Provided by sunflowerseed

Categories     Chicken Breast

Time 1h15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped, including leaves
4 tablespoons all-purpose flour
5 cups low sodium chicken broth
3 chicken bouillon cubes
2 teaspoons tarragon, dried
1 teaspoon thyme, dried
1/2 teaspoon black pepper
3 -4 cups chicken breasts, cooked and chopped
1/2 cup mushroom, sliced (canned is okay)
1 (12 ounce) can evaporated milk
1/2 cup sliced almonds, toasted
salt and pepper, to taste

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.

ALMOND CHICKEN SOUP



Almond Chicken Soup image

A lightly flavored and delicate soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup almonds, chopped very finely
3 cups chicken broth
1 teaspoon onion juice
1 bay leaf, crushed fine
3 tablespoons flour
3 tablespoons butter, melted
3 cups milk
salt and pepper, to taste
1 cup cream or 1 cup evaporated milk

Steps:

  • Add almonds to chicken broth; season with onion juice and bay leaf.
  • Simmer for 15 minutes.
  • Combine flour and butter; add to broth, stirring constantly until boiling point is reached.
  • Add milk and cream or evaporated milk and season to taste.

Nutrition Facts : Calories 347.4, Fat 29.3, SaturatedFat 14.8, Cholesterol 76.6, Sodium 534.9, Carbohydrate 12.5, Fiber 1.5, Sugar 1, Protein 10.3

CHICKEN SOUP WITH POUNDED ALMONDS



Chicken Soup With Pounded Almonds image

Provided by Florence Fabricant

Categories     lunch, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 cups chicken stock
1 medium onion, halved and sliced thin
1 carrot, halved and sliced thin
1 tablespoon fresh thyme leaves
1/2 pound skinless and boneless chicken breast
1 cup blanched almonds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Steps:

  • In a saucepan, bring the stock, onion, carrot, thyme and chicken breast to a gentle simmer. Continue simmering for 30 minutes.
  • Meanwhile, toast the almonds, then grind them fine. Toast the coriander seeds and grind them. Combine the ground almonds and coriander seeds with the cloves and nutmeg and set aside.
  • Remove the chicken from the pan, slice into 1/2-inch pieces and return to the stock. Gradually whisk the almonds and spices into the simmering stock until the soup is fairly thick. Season to taste with salt and pepper.
  • Serve at once with a dusting of Parmesan cheese.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 836 milligrams, Sugar 6 grams, TransFat 0 grams

ALMOND CHICKEN SOUP WITH SWEET POTATO, COLLARDS, AND GINGER



Almond Chicken Soup with Sweet Potato, Collards, and Ginger image

Sweet potato and almond butter give this soup a creamy, decadent texture.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

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.

MURIEL'S CHICKEN SOUP WITH ALMOND MATZO BALLS



Muriel's Chicken Soup with Almond Matzo Balls image

Categories     Soup/Stew     Appetizer     Passover     Almond     Chill     Kosher     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

2 large eggs
2 tablespoons vegetable oil
1/2 cup matzo meal
1/2 cup whole almonds with skins (2 oz), coarsely chopped
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
6 1/3 cupsChicken stock or broth
Garnish: fresh dill sprigs

Steps:

  • Make matzo balls:
  • Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
  • Shape and cook matzo balls:
  • Bring a 6-quart pot of salted water to a simmer.
  • Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
  • Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
  • While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.

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