Creamy Chicken Almond Soup

Ingredients · for 6 (scales to your household)

• 4 tablespoons Butter $0.81
• 1 cup Onion, chopped $0.75
• 1 cup Celery, chopped, including leaves $0.78
• 4 tablespoons All-purpose flour $0.07
• 5 cups Low sodium chicken broth $2.63
• 3 Chicken bouillon cubes $1.37
• 2 teaspoons Dried tarragon $0.07
• 1 teaspoon Dried thyme $0.07
• 1/2 teaspoon Black pepper $0.07
• 3 cups Chicken breasts, cooked and chopped $11.81
• 1/2 cup Mushroom, sliced (canned is okay) $0.67
• 12 oz Evaporated milk $2.38
• 1/2 cup Sliced almonds, toasted $1.45
• 1/2 tsp Salt (optional) $0.03
• 1/4 tsp Pepper (optional) $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
2. Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
3. Add tarragon, thyme and pepper; let simmer 10-15 minutes.
4. If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
5. Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
6. Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.