Classic Far Eastern Chicken Pot
|Condensed cream of chicken soup||8 Can (80 oz)|
|Finely chopped blanched almonds||3⁄4 Cup (12 tbs)|
|Milk||960 Milliliter (8 Soup Cans)|
|Ground cloves||1⁄8 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Tobasco sauce||6 Drop|
1) In a large pot or saucepan, add in the condensed cream of chicken soup and milk.
2) Next, add in the blanched almonds, parsley, ground cloves, ground nutmeg and tobasco sauce.
3) Cook till the mixture heats up. Do not let it boil.
4) Serve the Far Eastern Chicken Soup hot, sprinkled with cheese and chopped parsley.