(Zuppa Regina)This is made with the white meat of chicken. Grind 1/2 large chicken breast in the food processor together with 5 or 6 blanched almonds . Add 1 cup of fresh bread crumbs, first soaked in a little milk or broth. Rub the mixture to a very smooth paste and add 4 cups of chicken broth. If you wish the soup to be richer and have a more milky consistency, use an egg yolk. Beat it, and stir a few tablespoonfuls of hot broth into it before adding to the soup. Do not let the soup boil after the egg yolk is added or it will curdle.
Serve the soup with croutons and grated cheese.