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    You are in: Home / Recipes / Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen Recipe
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    Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 19, 2005

      45

      Nice, subtle flavor and certainly a very different way of making chicken soup (for me, anyway). I did use the sherry, which definitely adds to the soup in my opinion. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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

    Serving Size: 1 (405 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.2
     
    Calories from Fat 129
    47%
    Total Fat 14.3 g
    22%
    Saturated Fat 4.0 g
    20%
    Cholesterol 42.5 mg
    14%
    Sodium 514.8 mg
    21%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 6.4 g
    25%
    Protein 20.0 g
    40%

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