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Easy Chicken Soup with Almonds Recipe

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Easy Chicken Soup with Almonds Recipe

Prep Time: Cook Time:


  • Carrots, raw | 1.00 medium
  • Spring onions | 4.00 medium 4-1/8" long
  • Oil, sunflower, linoleic less than 60% | 1.00 tbsp
  • Skinless chicken breast, raw | 1.00 breast, bone and skin removed
  • Home prepared, chicken stock | 3.00 cup
  • Lemon peel, raw | 1.00 tbsp
  • Almonds | 0.33 cup, ground
  • Soy sauce made from soy and wheat shoyu | 1.00 tbsp
  • Lemon juice, raw | 1.00 tbsp
  • Roasted almonds, no salt | 1.00 oz 22 whole kernels
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 264.98 mg

Fat per serving: 14.95 g

Saturated fat per serving: 1.85 g

Protein per serving: 20.92 g

Sodium per serving: 603.29 mg

Cholesterol per serving: 43.16 g


  1. Cut the carrot into julienne strips; slice the scallions thinly diagonally; finely grate the lemon peel; sliver the almonds; cut the chicken breast into 4 strips lengthways and then slice them very thinly. Heat the wok and then heat the oil in it.
  2. When the oil is really hot, cook the chicken in it for about 4 minutes or until cooked through. Now put the carrots in the wok and cook for 3 minutes further, stirring. Then stir in the scallions.
  3. Then boil the mixture with the stock and then add the ground almonds, lemon juice and peel, soy sauce, and seasoning. Boil the mixture again and simmer for 5 minutes, uncovered, stirring.
  4. Now add the toasted almonds, leaving behind a few for garnish, cook for 2 minutes more, seasoning. Transfer to the serving bowls and garnish with the remaining toasted almond.
  5. Serve 'Easy Chicken Soup with Almonds Recipe' hot.

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