Chicken with Almonds Cream Soup

¼ C. chopped celery
¼ C. chopped onion
2 T. butter
2 T. flour
Dash pepper
1 ½- 2 C. milk
1 tsp. instant chicken bouillon concentrate
Dash Worcestershire sauce
½-2/3 C. chopped cooked chicken
¼ C. sliced toasted almonds
2 oz. canned sliced mushrooms

In large saucepan, sauté celery and onion in butter until tender. Stir in flour and pepper, stirring constantly over low heat for about 1 minute. Gradually stir in milk until no lumps remain. Add bouillon and Worcestershire. Stirring constantly, cook over medium heat until desired thickness. Add cooked chicken, almonds and mushrooms. Cook until heated through, stirring to prevent sticking.


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