Almond Chicken Soup Recipes

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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.

EASY ALMOND CHICKEN



Easy Almond Chicken image

Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.

Provided by JMOOSE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
  • In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g

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

DAIRY-FREE CREAM OF CHICKEN SOUP



Dairy-Free Cream of Chicken Soup image

This delicious homemade dairy-free cream of chicken soup couldn't be easier to make. Since it's made with almond milk and olive oil, it's a wonderful dairy-free alternative to the canned soups often called for in recipes. -James Schend, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons finely chopped onion
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup unsweetened almond milk
1 cup finely diced cooked chicken
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

ALMOND CHICKEN AND RICE



Almond Chicken and Rice image

"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 cup uncooked long grain rice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

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.

Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.

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



Almond Chicken image

Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

Provided by breezermom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry sherry
2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
2 1/2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup celery, chopped
1/2 lb fresh snow pea, ends snipped
1 (8 ounce) can bamboo shoots, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
4 ounces mushrooms, sliced
1/2 cup slivered almonds, toasted
2 green onions, cut into 1 1/4 inch pieces

Steps:

  • Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
  • Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
  • Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
  • Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5

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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