Total Time
1hr 30mins
Prep 1 hr 30 mins
Cook 0 mins

Tastes great with cheese bread. I add a little yellow food coloring when it is done cooking to give a little bit more pleasing color. If you are pressed for time, you can cut the preparation time down by pressure cooking the chicken.

Ingredients Nutrition


  1. Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
  2. Strain off 8 cups chicken stock.
  3. Cut up chicken and set aside.
  4. Make butter roux by melting butter and adding flour.
  5. Cook slowly.
  6. Bring chicken stock to a low boil.
  7. Slowly add roux.
  8. Simmer 15 minutes, or until soup takes on a glaze.
  9. Add pimentos, chopped chicken, peppers, and pepper.
  10. Whisk constantly.


Most Helpful

I chopped the cooked celery,carrots and onion into very tiny pieces and added to the broth. I cooked the peppers in chicken broth before adding roux.Very good.You must stir/wisk constantly or it will burn as the roux thickens the bisque. It is filling, satisfying - pure comfort food and very easy to make.

Montana Heart Song January 07, 2006

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