Recipe Counter

Almond Chicken soup

Recipe by
Total Time:
15-30 minutes
Serves:5
Rated 5 based on 100 votes
5
Technique: Microwave Recipe
Difficulty: Medium

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Rate This Recipe
5

Ingredients

  • 750 ml - hot Chicken stock
  • 1/2 tsp - Turmeric
  • 175 g - Chicken breast, cut into pieces
  • 25 g - ground Almonds
  • 25 g - white bread crust, removed and cubed
  • To taste - salt and pepper
  • 1/2 tsp - Nutmeg
  • 1 tsp - Lemon juice
  • 2 - Egg yolks
  • 750 ml - Milk
  • 100 ml - single Cream
  • To garnish - flaked almonds, roasted

How to Make

  • Place the stock, turmeric and chicken in a large casserole.
  • Cover and cook on microwave high power for 10 minutes.
  • Add the almonds and bread, cover and cook on medium power for 5 minutes.
  • Blend in a food processor and puree.
  • Return to the cleaned casserole. Season to taste, with salt, pepper, nutmeg and lemon juice.
  • Beat the egg yolks, milk, cream together and stir into the hot soup.
  • Microwave on high power for 2 to 3 minutes or until thickened, stirring 2 to 4 times.
  • Do not boil as it will curdle.
  • Serve in individual soup cups, decorated with almonds.