You are here

Cream Of Chicken And Almond Soup

Diabetic.Foodie's picture
Ingredients
  Chicken broth 1 Cup (16 tbs)
  Whole clove 1
  Parsley sprigs 1
  Bay leaf 1⁄2
  Mace 1 Pinch
  Celery 1 Teaspoon, sliced
  Carrot 1 Teaspoon, diced
  Onion 1 Teaspoon, diced
  Stale bread crumbs 2 Teaspoon
  Chicken breast 1⁄2 Ounce, cubed
  Blanched almonds 1 Teaspoon, crushed
  Skim milk 1⁄4 Cup (4 tbs)
  Flour 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Heat chicken broth, clove, parsley, bay leaf, and mace to a boil; remove from heat.
Allow to rest 10 minutes; strain.
Add celery, carrot, onion, bread crumbs, chicken, and almonds to seasoned chicken broth; simmer 20 minutes.
Blend in skim milk and flour.
Remove soup from beat; add milk mixture.
Return to heat.
Simmer (do not boil) 3 to 5 minutes.
Add salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

Rate It

Your rating: None
4.12857
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 132 Calories from Fat 30

% Daily Value*

Total Fat 4 g5.4%

Saturated Fat 0.47 g2.4%

Trans Fat 0 g

Cholesterol 9.4 mg3.1%

Sodium 1119.4 mg46.6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 1.6 g6.6%

Sugars 5.3 g

Protein 9 g18.1%

Vitamin A 20% Vitamin C 6.2%

Calcium 11.3% Iron 7.6%

*Based on a 2000 Calorie diet

0 Comments

Cream Of Chicken And Almond Soup Recipe