Creamy Chicken Almond Soup Recipes

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CREAMY CHICKEN SOUP



Creamy Chicken Soup image

Provided by Mel

Time 1h

Number Of Ingredients 18

1 teaspoon olive oil
1 1/2 cups peeled diced carrots (about 3-4 medium carrots)
3/4 cup diced celery (about 3 stalks)
1/2 cup diced onion (about 1 small onion)
4 cups chicken broth (I use low sodium)
2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules (optional (see note))
3 bay leaves
1 tablespoon dried parsley
1 1/2 teaspoons herbs de provence (see note)
1 teaspoon turmeric
1/2 teaspoon garlic powder or 2-3 cloves garlic (finely minced)
1/2 teaspoon coarsely ground black pepper
3 1/2 cups milk or half-and-half or a combo (see note)
3-4 cups cooked chopped chicken
Shredded parmesan, asiago or gruyere cheese, for topping (optional)
6 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons butter

Steps:

  • For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
  • Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
  • For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
  • Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
  • Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
  • Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g

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.

CREAMY ALMOND CHICKEN



Creamy Almond Chicken image

Make and share this Creamy Almond Chicken recipe from Food.com.

Provided by Melly Mel

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices bacon
4 skinless chicken breast halves
1 (300 g) can onion soup
2 tablespoons sherry wine (optional)
2 pinches pepper
1/2 cup sliced almonds

Steps:

  • Place bacon in microwave safe baking dish (about 30cm x 20cm).
  • Cook on high for 2 minutes.
  • Wrap bacon rashers around chicken breasts and place side by side in baking dish.
  • Cover with waxed paper and cook on high for 5 minutes.
  • Mix together soup, sherry and pepper and pour over chicken.
  • Cook on high for 7-9 minutes or until cooked.
  • Allow to stand for 5 minutes.
  • Place almonds on a plate and cook on high for 1-2 minutes.
  • Sprinkle over chicken.
  • Serve hot.

Nutrition Facts : Calories 334.7, Fat 18.6, SaturatedFat 4.4, Cholesterol 83.8, Sodium 910.7, Carbohydrate 7.5, Fiber 1.9, Sugar 2.6, Protein 34.6

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.

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