Best Chicken Bisque Soup Recipes

CHICKEN BISQUE SOUP

Chicken Bisque Soup image

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.

Provided by Krsi Sue

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large stewing chicken
4 celery ribs
4 carrots
2 onions, cut in half
1/2 lb butter
1 cup flour
1/2 cup pimiento, chopped
1/2 cup bell pepper, chopped
1/2 teaspoon black pepper

Steps:

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.

Nutrition Facts : Calories 766, Fat 60.8, SaturatedFat 27.9, Cholesterol 184.9, Sodium 375.1, Carbohydrate 25.8, Fiber 3.2, Sugar 4.7, Protein 29.3

CHICKEN CILANTRO BISQUE

Chicken Cilantro Bisque image

A hearty soup that is perfect for lunch or dinner. I often make this soup for supper, accompanied by a salad and crusty bread. It's also a good recipe to use up extra chicken and the cilantro I always have left over from other recipes.

Provided by TasteTester

Categories Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces boneless skinless chicken breast halves, cut into medium chunks
2 1/2 cups chicken broth
1/2 cup chopped cilantro leaf
1/2 cup sliced green onion
1/4 cup sliced celery
1 large garlic clove, minced
1/2 teaspoon ground cumin
1/3 cup all-purpose flour
12 ounces undiluted evaporated milk
fresh ground black pepper, to taste

Steps:

In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, or until chicken is tender.
Pour mixture into a blender and add flour. Cover and blend, starting at low speed, until smooth.
Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually stir in evaporated milk. Reheat just to serving temperature. DO NOT BOIL. Season with pepper to taste. Garnish as desired.

CHICKEN BISQUE

Chicken Bisque image

When the weather starts turning cooler, we like to sit down to dinner with this colorful rich bisque. Add hot rolls and a salad, and you have a hearty meal.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 quarts chicken broth
2 cups cubed cooked chicken
1 jar (4 ounces) diced pimientos, undrained
1/4 cup chopped green onions
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
2 chicken bouillon cubes
1/2 cup butter, cubed
1 cup all-purpose flour

Steps:

In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Nutrition Facts : Calories 198 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 1204mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.