Scottish Highland Chicken Soup Recipe

Name: Scottish Highland Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice hearty thick white bread; 4 fluid ounces milk; 2 boneless skinless chicken breasts, cooked and minced; 4 almonds, ground; 2 eggs, hard boiled,yolks only; 32 fluid ounces low sodium chicken broth; salt; white pepper; 1/4 teaspoon grated nutmeg; 2 teaspoons freshly squeezed lemon juice; 2 egg yolks; 4 fluid ounces heavy cream; 2 tablespoons finely diced cooked chicken

Servings: persons

1 slice hearty thick white bread
4 fluid ounces milk
2 boneless skinless chicken breasts, cooked and minced
4 almonds, ground
2 eggs, hard boiled,yolks only
32 fluid ounces low sodium chicken broth
salt
white pepper
1/4 teaspoon grated nutmeg
2 teaspoons freshly squeezed lemon juice
2 egg yolks
4 fluid ounces heavy cream
2 tablespoons finely diced cooked chicken

1
Remove the crusts from the bread and place the bread in small saucepan.
2
Cover with the milk and bring to a boil.
3
Set aside and allow to cool a bit.
4
Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
5
Gradually beat in the bread and milk.
6
Stir in the stock, and then pass through a sieve into a saucepan.
7
Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
8
Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
9
Stir the mixture into the soup and heat gently for 2 or 3 minutes.
10
DO NOT ALLOW TO BOIL.
11
When it thickens, serve with the diced chicken as a garnish.

2914

kcal

Calories

178

Fat

Carbs

298

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 slice hearty thick white bread, 4 fluid ounces milk, 2 boneless skinless chicken breasts, cooked and minced, 4 almonds, ground, and more.

Yes, Scottish Highland Chicken 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.

That's it — enjoy your meal!

Scottish Highland Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions