Chicken and Almond Soup Recipe

soup bowls


 Updated 30/05/2015

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This quick soup recipe uses oriental cooking methods to incorporate the classic flavours of chicken and almond with soy sauce.


  • 1 large or 2 small boneless, skinned chicken breasts, cut into shreds
  • 1 tablespoon sunflower oil
  • 4 scallions, thinly sliced
  • 1 carrot, peeled and cut into julienne strips
  • 3 cups chicken bouillon
  • finely grated rind of half a lemon
  • 1/3 cup ground almonds
  • 1 tablespoon light soy sauce
  • 1 tablespoon lemon juice
  • 1/4 cup flaked almonds
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Heat the oil in the wok until really hot.
  2. Add the chicken and stir fry for 3-4 minutes until almost cooked through.
  3. Add the carrot and continue to cook for 2-3 minutes, stirring all the time.
  4. Add the scallions and stir.
  5. Add the bouillon to the wok and bring to the boil.
  6. Add the lemon rind, ground almonds, soy sauce, lemon juice and seasoning.
  7. Bring back to the boil and simmer, uncovered for 5 minutes, stirring occasionally.
  8. Add more seasoning if required.
  9. Add most of the toasted flaked almonds and continue to cook for a further 1-2 minutes.
  10. Serve the soup very hot sprinkled with the remaining almonds.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2-4 portions


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