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.
Provided by Krsi Sue
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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
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