Chicken Almond Cream Soup Recipe

Name: Chicken Almond Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) chopped celery; 1/2 cup (125 ml) chopped onion; 3 tbsp (45 ml). butter; 3 tbsp (45 ml). flour; 1/4 tsp (1 ml). pepper; 1 quart (950 ml) milk (preferably part milk and part 1/2 and 1/2 cream); 2 tsp (10 ml). instant chicken bouillion granules; 1/2 tsp (2 ml). Worcestershire sauce; 1 cup (225 ml) chopped cooked chicken; 1/2 cup (125 ml) sliced almonds, toasted; 1 4-oz. jar button mushrooms, halved

Servings: persons

1 cup (225 ml) chopped celery
1/2 cup (125 ml) chopped onion
3 tbsp (45 ml). butter
3 tbsp (45 ml). flour
1/4 tsp (1 ml). pepper
1 quart (950 ml) milk (preferably part milk and part 1/2 and 1/2 cream)
2 tsp (10 ml). instant chicken bouillion granules
1/2 tsp (2 ml). Worcestershire sauce
1 cup (225 ml) chopped cooked chicken
1/2 cup (125 ml) sliced almonds, toasted
1 4-oz. jar button mushrooms, halved

1
In a large soup pot or Dutch oven, saute celery and onion in butter until tender.
2
Stir in flour and pepper and, stirring constantly, cook over low heat for one minute.
3
Gradually stir in milk/cream.
4
Add bouillion granules and Worcestershire sauce.
5
Stirring constantly, cook over medium heat until thick and bubbly.
6
Stir in chicken, almonds and mushrooms.
7
Stir often and cook until heated through.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup (225 ml) chopped celery, 1/2 cup (125 ml) chopped onion, 3 tbsp (45 ml). butter, 3 tbsp (45 ml). flour, and more.

Yes, Chicken Almond Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Almond Cream Soup

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