Chicken Almond Soup

Serves: 6
Total Calories: 397


1 1/4 sticks butter
1 cup chopped yellow onion
1/2 cup plus 3 1/2 tablespoons all-purpose flour
7 1/2 cups hot chicken stock
2 tablespoons chicken base granules
1/2 cup sliced fresh mushrooms
1 cup diced poached chicken breast (1/4-inch dice)
1 tablespoon fresh lemon juice
2 teaspoons tarragon
1/4 teaspoon thyme
2 cups half and half
1/4 cup toasted sliced almonds for garnish


Melt butter in 5-quart saucepan. Add onion and sauté until translucent. Sift flour into butter and onions and simmer for 5 minutes. Do not let brown!

Mix hot chicken stock with chicken base granules and slowly add to flour mixture, stirring well as you go. Bring soup to a boil; then reduce heat; add mushrooms and chicken, and simmer 10 minutes, stirring occasionally. Turn off heat and stir in lemon juice, tarragon, and thyme. Add half-and-half to soup. Garnish with almonds.

Nutritional Facts:

Serves: 6
Total Calories: 397
Calories from Fat: 287

This Chicken Almond Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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