Ingredients for Amaretto Chicken Soup
- 2 lbs boneless skinless chicken breasts
- seasoned flour, to dredge
- 2 tablespoons clarified butter
- 1 1/2 cups amaretto
- 4 cups chicken stock
- 1 cup milk
- 1 teaspoon red pepper flakes
- 1/4 cup brown sugar
- 2 tbsp olive oil
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup sliced celery
- salt and pepper, to taste
- 1/4 cup toasted almonds, chopped
- 2 tablespoons fresh parsley, chopped
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How to Make Amaretto Chicken Soup
- Season chicken cubes with salt and pepper. Dredge in seasoned flour, shaking off any excess.
- Heat clarified butter in a large pot or Dutch oven over high heat. Brown chicken cubes in batches, ensuring not to overcrowd the pot. Set aside.
- Deglaze the pot with 1/2 cup amaretto, scraping up any browned bits from the bottom. Set aside.
- Add olive oil to the pot. Sauté onion until translucent, about 5 minutes.
- Add carrots and celery; cook until softened, about 5-7 minutes. Season with salt and pepper.
- Pour in chicken stock and bring to a simmer.
- Stir in the cream or milk.
- Reduce heat to low and simmer until the liquid has reduced by 25%, about 10-15 minutes.
- Stir in the sugar, remaining 1/2 cup of amaretto, and the browned chicken cubes.
- Simmer for 20 minutes, or until the chicken is cooked through and the flavors have melded.
- Stir in red pepper flakes. Taste and adjust seasoning as needed.
- Serve hot, garnished with toasted almonds and chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
38g
Carbs
7g
