Chicken Breast and Almond Soup (Sopa De Pechuga De

Name: Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup blanched almond; 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped; 2 boneless skinless chicken breast halves; 8 cups chicken stock or 8 cups canned chicken broth; salt & freshly ground black pepper; 1 pinch nutmeg; ¼ teaspoon ground cumin; ¼ teaspoon cayenne pepper (or to taste); ¼ cup dry sherry (optional); 1 tablespoon chopped parsley

Servings: persons

½ cup blanched almond
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
2 boneless skinless chicken breast halves
8 cups chicken stock or 8 cups canned chicken broth
salt & freshly ground black pepper
1 pinch nutmeg
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper (or to taste)
¼ cup dry sherry (optional)
1 tablespoon chopped parsley

1
Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes.
2
Remove them and set them aside.
3
Saute the almonds in the butter over moderate heat until golden.
4
Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed.
5
Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.
6
Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally.
7
Add the optional sherry just prior to serving.
8
Taste and adjust the seasoning.
9
Garnish with the chopped parsley.

1109

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ½ cup blanched almond, 2 tablespoons butter or 2 tablespoons margarine, 1 medium onion, chopped, 2 boneless skinless chicken breast halves, and more.

Yes, Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen 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.

That's it — enjoy your meal!

Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions