Amaretto Chicken Soup

If you like chicken cooked in wine, then you'll love it cooked in Amaretto! Adapted from a recipe by Chef Willie of Tioli's restaurant in San Diego.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  chicken breasts
• 1⁄2 cup seasoned flour
• 2  tablespoons  clarified butter
• 1  cup Amaretto, divided
• 2  cups  chicken stock
• 3  cups milk
• 1  red pepper, diced
• 1  tablespoon brown sugar

• MIREPOIX

• 1  tablespoon olive oil
• 1  onion, diced
• 1⁄2 carrot, diced
• 1  stalk celery, diced
•  salt and pepper, to taste

• GARNISH

• 1⁄4 cup  toasted almond (optional)
• 3  tablespoons  chopped parsley (optional)

Directions

1. Cut chicken in half-inch cubes; dredge in seasoned flour; saute in clarified butter on high heat; deglaze with 1/2 cup Amaretto and put to the side.
2. Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
3. Heat chicken stock and add the mirepoix; add the milk or cream. Cook until is has reduced by 25% and then add sugar, 1/2 cup amaretto and the chicken cubes.
4. Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.