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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