CHICKEN BISQUE RECIPES RECIPES

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CHICKEN BISQUE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Bisque Recipe: How to Make It - Taste of Home 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

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

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

Number Of Ingredients 10

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, FatContent 12g fat (6g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 1204mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 12g protein.

CHICKEN BISQUE SOUP RECIPE - FOOD.COM



Chicken Bisque Soup Recipe - Food.com 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.

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

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, FatContent 60.8, SaturatedFatContent 27.9, CholesterolContent 184.9, SodiumContent 375.1, CarbohydrateContent 25.8, FiberContent 3.2, SugarContent 4.7, ProteinContent 29.3

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