6 to 8 servings
1 quart homemade chicken stock, or 3 (14.5-ounce) cans chicken broth
2 cups diced celery
1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
2 bouillon cubes
2 to 3 cups cooked, diced chicken
Salt and pepper, to taste
1 quart half and half
1 (3.5-ounce) package sliced almonds
4 tablespoons butter
4 tablespoons Whole Wheat Pastry Flour

In a large, heavy pot, bring chicken stock to a simmer. In a saute pan, saute celery, onion and garlic in vegetable oil for about 10 minutes. Add to stock. Add bouillon cubes and stir until dissolved.

Add diced chicken and salt and pepper to taste, and simmer for 30 minutes. Add half and half and return to simmer but do not let boil.

While soup is simmering, toast almonds in 350-degree oven for about five minutes and set aside.

In a small saucepan, melt butter, add flour and cook for about five minutes, stirring and being careful not to let the mixture burn.

Stir some of the flour-butter roux in to the soup to thicken it. Stir until thickened and add more roux if desired.

Add toasted almonds just before serving.