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Add a photoServings: 8
Ingredients
- 4 Tbsp. butter buds
- 6 Tbsp. Vegetable Broth
- 3 Tbsp. Chives chopped
- 1 Tbsp. Lemon Juice Salt And Pepper to taste
- 4 1/2 c. Chicken Stock defatted
- 1 x Clove Garlic chopped
- 1/2 c. Almonds sliced
- 3/4 c. Parsley Sprigs
- 1/4 c. Parmesan Cheese grated
- 3/4 c. Boneless Skinless Chicken Breasts cubed
- 1/4 c. Pasta uncooked
Directions
- Toast almonds in a nonstick pan. Add in 4 Tablespoons vegetable broth and garlic and saute/fry for 1 minute.
- Place in food processor with parsley, chives, lemon juice and butter buds.
- Whir till mix is a coarse puree. Add in parmesan cheese and whir to blend.
- Brown chicken in remaining vegetable stock. Season with salt and pepper.
- Bring stock to a boil. Cook past in it till tender. Add in chicken and pureedmixture. Season to taste.
- This is a delicious soup with a light, unique taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 124 | |
| Calories from Fat 71 | 57% |
| Total Fat 8.13g | 10% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 26mg | 9% |
| Sodium 146mg | 6% |
| Potassium 112mg | 3% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.51g | 0% |
| Protein 6.26g | 10% |
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