Creamy Chicken Almond Soup

Submitted by sunflowerseed

"This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 6 cups
• Serves: 6

ingredients

• 4 tablespoons butter
• 1 cup onion, chopped
• 1 cup celery, chopped, including leaves
• 4 tablespoons all-purpose flour
• 5 cups low sodium chicken broth
• 3 chicken bouillon cubes
• 2 teaspoons tarragon, dried
• 1 teaspoon thyme, dried
• 1⁄2 teaspoon black pepper
• 3 -4 cups chicken breasts, cooked and chopped
• 1⁄2 cup mushroom, sliced (canned is okay)
• 1 (12 ounce) can evaporated milk
• 1⁄2 cup sliced almonds, toasted
• salt and pepper, to taste

directions

1. Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
2. Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
3. Add tarragon, thyme and pepper; let simmer 10-15 minutes.
4. If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
5. Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
6. Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.