Chicken Bisque Soup

"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."
 
Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

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

@Krsi Sue
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  1. Montana Heart Song
    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.
     
  2. Krsi Sue
    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.
     
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