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Creamy Chicken Soup with Toasted Almonds

Soups A- A+

Preparation Time: MEDIUM
Serves: 4


  • Gallo First Crop 2018-2019
  • 150g Chicken leg
  • 1L Chicken stock
  • 60g Flour
  • 100g Leek
  • 40g Sliced almonds

Leave the chicken to cook in the chicken stock. Once it is cooked, shred the chicken and set aside along with the stock. Heat up the olive oil in a pan and add flour stirring it until the mixture is uniform. Gradually pour the chicken stock, mix it well, and let it simmer for 20 minutes. Cut the leek into very thin slices and let it bake until it becomes golden – you can let the almonds toast for a little bit at the same time. Adjust the seasoning of the soup and serve it with the shredded chicken, sliced leek, toasted almonds, and a drizzle of Gallo First Crop 2018-2019 around it.

Try the same recipe on duck or quail!

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