Amaretto Chicken Soup Recipe

Ingredients for Amaretto Chicken Soup

• Chicken Breasts
• 1/2 cup all-purpose flour, seasoned with 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp paprika
• 2 tbsp clarified butter
• 1 cup amaretto (divided: 1/2 cup for deglazing, 1/2 cup for soup)
• 4 cups chicken stock
• Milk
• 1/4 tsp red pepper flakes (or more, to taste)
• Brown Sugar
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• Salt and pepper to taste
• Toasted Almond
• Parsley

How to Make Amaretto Chicken Soup

1. Season chicken cubes with salt and pepper. Dredge in seasoned flour, shaking off any excess.
2. 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.
3. Deglaze the pot with 1/2 cup amaretto, scraping up any browned bits from the bottom. Set aside.
4. Add olive oil to the pot. Sauté onion until translucent, about 5 minutes.
5. Add carrots and celery; cook until softened, about 5-7 minutes. Season with salt and pepper.
6. Pour in chicken stock and bring to a simmer.
7. Stir in the cream or milk.
8. Reduce heat to low and simmer until the liquid has reduced by 25%, about 10-15 minutes.
9. Stir in the sugar, remaining 1/2 cup of amaretto, and the browned chicken cubes.
10. Simmer for 20 minutes, or until the chicken is cooked through and the flavors have melded.
11. Stir in red pepper flakes. Taste and adjust seasoning as needed.
12. Serve hot, garnished with toasted almonds and chopped parsley.