Spanish Cream Of Chicken Soup With 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.

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