Nope to Chicken with Almonds Cream Soup

Darn, another bomb recipe.  Tasteless plus my husband didn't like the thick consistency of the soup.



So, here's the recipe, if you can doctor it up, let me know what you did to make it taste good!  No recipe card will be made for this.



1/4 cup chopped celery

1/4 cup chopped onion

2 tablespoons butter

2 tablespoons flour

pepper, seasoning to flavor

2 cups milk

1 chicken bouillon cube

Dash Worcestershire sauce

1/2 cup chopped cooked chicken

1/4 cup sliced toasted almonds



In a large saucepan, saute celery and onion in butter until tender.  Stir in flour, add seasonings - stir over low heat for about one minute.  From this point forward, must stir constantly.  Gradually stir in milk until no lumps remain.  Add bouillon and Worcestershire.  Cook over medium heat until desired thickness.  Add cooked chicken and almonds.



I added rice to this, because it wasn't thin enough for a soup, but it was still too thick even as a sauce.  Plus, it was missing something, maybe added veggies like corn or peas.  Unfortunately my husband doesn't eat mushrooms, so that's out of the equation.  Ah well.

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