Creamy Chicken Almond Soup

Toasted almonds bring a surprising and delightful crunch to this creamy soup. It is a simple yet elegant dish that transforms leftover chicken into something special. The base of celery and onion sautéed in butter provides a savory foundation, while the milk and chicken bouillon create a rich, comforting broth. It is perfect for a light lunch or a warming dinner on a crisp evening.

Yields: 6 cups | Prep Time: 10 minutes | Cook Time: 20 minutes | Temperature: Stovetop

Ingredients

• 1 cup chopped celery
• 1/2 cup chopped onion
• 3 tablespoons butter or margarine, melted
• 3 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• 1 quart milk
• 2 teaspoons chicken-flavored bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1 cup chopped cooked chicken
• 1/2 cup sliced almonds, toasted

Instructions

1. Sauté Vegetables: Melt the butter in a Dutch oven over low heat. Add the chopped celery and onion. Cook until the vegetables are tender.
2. Create Roux: Stir in the flour and pepper. Cook for 1 minute, stirring constantly to cook out the raw flour taste.
3. Add Liquids: Gradually stir in the milk, ensuring there are no lumps. Add the bouillon granules and Worcestershire sauce.
4. Thicken: Increase the heat to medium. Cook, stirring constantly, until the mixture is thickened and bubbly.
5. Finish: Stir in the chopped cooked chicken and toasted almonds. Cook until the soup is thoroughly heated, stirring often. Serve warm.

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Creamy Chicken Almond Soup

A comforting cream of chicken soup featuring the delightful crunch of toasted almonds. Easy to make and perfect for a cozy lunch or dinner.

Cooking Method: Simmering Cuisine: American Courses: Soups

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings: 6 Dietary:

N Nuts

Ingredients

Servings

• 1 cup chopped celery
• ¹⁄₂ cup chopped onion
• 3 tablespoons butter or margarine, melted
• 3 tablespoons all-purpose flour
• ¹⁄₄ teaspoon pepper
• 1 quart milk
• 2 teaspoons chicken-flavored bouillon granules
• ¹⁄₂ teaspoon Worcestershire sauce
• 1 cup chopped cooked chicken
• ¹⁄₂ cup sliced almonds, toasted

Instructions

Sauté Vegetables:

1. Melt the butter in a Dutch oven over low heat.
2. Add the chopped celery and onion.
3. Cook until the vegetables are tender.

Create Roux:

1. Stir in the flour and pepper.
2. Cook for 1 minute, stirring constantly to cook out the raw flour taste.

Add Liquids:

1. Gradually stir in the milk, ensuring there are no lumps.
2. Add the bouillon granules and Worcestershire sauce.

Thicken:

1. Increase the heat to medium.
2. Cook, stirring constantly, until the mixture is thickened and bubbly.

Finish:

1. Stir in the chopped cooked chicken and toasted almonds.
2. Cook until the soup is thoroughly heated, stirring often.
3. Serve warm.

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