Chicken and Almond Soup also known as Sopa de Pollo y Almendrasis a dish that makes perfect sense. When you poach the chicken breasts they maintain their delicate flavour. However when you blitz one of them for the foundation of the soup and slice the other, this soup takes a new direction. The soup has both the flavour and body of chicken with the almonds blitz as well creates a lovely smooth texture.
There’s something truly heart-warming about a bowl of soup that manages to be both comforting and elegant. Chicken and Almond Soup is one such dish—a velvety blend of savoury chicken, buttery almonds, and a delicate hint of spice that feels as at home at a dinner party as it does on a quiet, chilly evening. This soup is a wonderful example of how a few simple ingredients can come together to create something rich, refined, and deeply satisfying.
The foundation of this soup is the combination of tender chicken breast and good-quality chicken stock. Simmering the chicken gently in the stock for ten to fifteen minutes not only cooks it to perfection but also allows the broth to take on a deeper, meatier flavour. This step lays the groundwork for a soup that’s both nourishing and full of character. Once the chicken is cooked and set aside, the real magic begins with the almonds.
Blanched almonds are sautéed in butter until they turn a warm golden colour. This step is key—it enhances the natural nuttiness of the almonds, adding depth and richness to the soup’s flavour. The gentle browning of the nuts in butter releases a toasty aroma that fills the kitchen, giving a hint of what’s to come. Once they’re ready, they’re blended together with chopped onion, one of the cooked chicken breasts, and a little of the stock to form a smooth, creamy puree. This almond-chicken mixture gives the soup its signature velvety texture without relying on cream or heavy thickeners.
When this puree is stirred back into the stock, it transforms the broth into a silky, lightly nutty base that’s both hearty and delicate. The second chicken breast is then diced and added back into the pot, providing tender bites of meat throughout. The seasonings—ground cumin, nutmeg, and a touch of cayenne pepper—play an important supporting role. The cumin adds warmth and a subtle earthiness, the nutmeg brings a whisper of sweetness, and the cayenne gives a gentle kick that balances the richness beautifully.
Just before serving, a splash of dry sherry is stirred in, lifting the flavour with a hint of sophistication. The sherry adds a slightly sweet, aromatic depth that makes the soup taste more layered and luxurious. It’s optional, but highly recommended if you’re aiming for a restaurant-quality finish. The final flourish comes with a scattering of chopped parsley, adding freshness and a pop of colour to the creamy base.
What makes Chicken and Almond Soup particularly special is its texture. The almonds give it a natural creaminess that’s quite different from dairy-based soups. It’s smooth yet full-bodied, with a lovely balance between the softness of the pureed base and the small, tender pieces of chicken. It’s a soup that feels both indulgent and wholesome—light enough to serve as a starter, yet satisfying enough to enjoy as a main meal with a slice of crusty bread on the side.
This dish also lends itself to adaptation. You might add a drizzle of cream for extra richness or a squeeze of lemon juice for brightness. A sprinkle of toasted almond slivers on top could add an appealing crunch. If you prefer a spicier version, increase the cayenne slightly, or swap it for a pinch of smoked paprika for a deeper, more mellow heat.
Chicken and Almond Soup is more than just a way to warm up on a cold day—it’s a thoughtful blend of texture and taste, tradition and creativity. Each spoonful carries a comforting warmth, a gentle nuttiness, and just enough spice to keep you coming back for more. Whether you’re preparing it for a family meal or serving it to guests, it’s the kind of dish that invites you to slow down, savour, and enjoy the simple pleasure of good food made with care.
In the end, it’s a perfect example of how humble ingredients—chicken, almonds, butter, and spice—can combine to create something quietly spectacular. A bowl of Chicken and Almond Soup is more than nourishment; it’s comfort in its most delicious form.
Chicken and Almond Soup
Ingredients
- 2 large chicken breast skinless/boneless
- 2 qt chicken stock
- 1/2 cup blanched almonds
- 2 tbsp butter
- 1 medium onions chopped
- 1/4 tsp ground cumin seed
- 1/4 tsp cayenne pepper to taste
- 1/4 cup dry Sherry
- 1 tbsp parsley chopped
- 1 pinch nutmeg
- salt to taste
- ground pepper to taste
Instructions
- Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes.2 large chicken breast
- Remove them and set them aside.
- Saute the almonds in the butter over moderate heat until golden.2 tbsp butter, 1/2 cup blanched almonds
- Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed.1 medium onions
- Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.2 qt chicken stock, 1/4 tsp ground cumin seed, 1 pinch nutmeg, 1/4 tsp cayenne pepper
- Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally.
- Add the optional sherry just prior to serving.1/4 cup dry Sherry
- Taste and adjust the seasoning.salt, ground pepper
- Garnish with the chopped parsley.1 tbsp parsley
26 comments
Sim0ly my favourite. The flavour is immense
The soup feels luxurious and tastes like something from a fine restaurant.
The touch of sherry really elevates the whole dish beautifully.
It’s creamy, lightly spiced, and incredibly satisfying.
The sherry and spices give it such a refined, comforting depth.
Smooth, rich, and perfectly balanced—definitely making this again.
So silky and flavourful—perfect with a crusty slice of bread.
The texture was smooth and velvety, and the flavour was incredible.
A family favourite already! Everyone went back for seconds.
Absolutely delicious—creamy, comforting, and full of flavour.
A great soup for special occasions or cosy nights in.
I served this at a dinner party, and every guest asked for the recipe.
Really enjoyed the balance of ingredients—nothing overpowering.
Perfect for cold evenings—warming, hearty, and full of character.
A comforting and elegant soup that feels like a warm hug in a bowl.
The almond flavour adds such a unique twist to classic chicken soup.
The cumin and nutmeg give just the right amount of spice and depth.
Definitely one of the best soups I’ve ever made—simple yet elegant.
I never thought nuts in soup could taste this good, but this was amazing!
Lovely creamy texture without being heavy or overly rich.
The combination of chicken and almonds is pure genius.
I loved the nutty undertone and how it blends with the savoury stock.
This is not your ordinary chicken soup—it’s on another level entirely.
Such a sophisticated soup, yet so easy to enjoy at home.
Absolutely stunning flavour, and the aroma while cooking was divine.
A lovely mix of warmth, nuttiness, and subtle spice.