Chicken Soup With Pounded Almonds Recipes

EASY ALMOND CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
• In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

ALMOND-TOPPED CHICKEN

Steps:

• In a large skillet, cook the chicken in 2 tablespoons of butter for 10-12 minutes on each side or until a thermometer reads 170°. , Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.

ALMOND CHICKEN SOUP

Steps:

• Add almonds to chicken broth; season with onion juice and bay leaf.
• Simmer for 15 minutes.
• Combine flour and butter; add to broth, stirring constantly until boiling point is reached.
• Add milk and cream or evaporated milk and season to taste.

CREAMY CHICKEN ALMOND SOUP

Steps:

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

ALMOND CHICKEN SOUP WITH SWEET POTATO, COLLARDS, AND GINGER

Steps:

• Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
• In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
• Ladle the soup into bowls, and squeeze with lime wedge.

ALMOND SAUCE CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
• Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
• In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
• Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

MURIEL'S CHICKEN SOUP WITH ALMOND MATZO BALLS

Steps:

• Make matzo balls:
• Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
• Shape and cook matzo balls:
• Bring a 6-quart pot of salted water to a simmer.
• Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
• Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
• While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.