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Quick and Easy Chicken Almond Soup Recipe

Lee Zalben
Published: Last Updated:
Quick and Easy Chicken Almond Soup Recipe

A quick and easy way to make simple chicken stock into a heartier meal. The almond butter acts like a thickener, replacing a traditional roux.

Read more: That's Nuts: A Nutty Alternative to Roux

What's New On Serious Eats

  • Yield:serves 1
  • Active time: 5 minutes
  • Total time:5 minutes

Ingredients

  • 2 cups low sodium store-bought or homemade chicken stock
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 3/8 teaspoon salt
  • 1/4 cup sundried tomatoes, chopped
  • 1/4 cup almond butter
  • Kosher salt and freshly ground black pepper
  • 2 fresh basil leaves, chopped
  • 1 tablespoon sliced almonds, for garnish (optional)

Directions

  1. 1.

    Place the chicken stock, white and cayenne pepper, salt, and sundried tomatoes in the saucepan and heat over medium heat until the broth comes to a simmer. Stir in the almond butter and remove from heat. Season to taste with salt and pepper. Stir in the chopped basil. Serve immediately in a bowl or large mug, adding the chopped almonds as garnish.

This Recipe Appears In
That's Nuts: A Nutty Alternative to Roux

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Lee Zalben Founder & President of Peanut Butter & Co.

Lee Zalben aka “The Peanut Butter Guy” is the Founder and President of Peanut Butter & Co. In 1998 Lee opened the Peanut Butter & Co. sandwich shop in New York City and in 2003 expanded into retail distribution. His line of ten different varieties of all natural peanut butter (Dark Chocolate Dreams, Cinnamon Raisin Swirl, Smooth Operator, etc.) is now sold at over 15,000 supermarkets and natural food stores throughout the US and Canada, including Kroger, Safeway, Target, Walmart, and Whole Foods. Lee has a passion for delicious, wholesome food and the people who grow it, produce it, and cook it, and serve it! Lee is the author of The Peanut Butter & Co. Cookbook (Quirk Books) which is now in its fourth printing, and writes the weekly That’s Nuts column for Serious Eats. A graduate of Vassar College, Lee also earned a master’s degree from Pace University.

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