Side Pannel
Chicken Bisque Soup
Chicken Bisque Soup
- Recipe Submitted by Kosher on 06/18/2014
Category: Chicken, Bisques/Cream, Soups
Ingredients List
- ~~~~~~ Stock ~~~~~~
- 1.25 lbs of chicken tenders
- 1/2 tsp thyme
- 1 large bay leaf
- 3 cups of water
- ___
- ~~~~~~ Soup ~~~~~~
- 3 tbs olive oil
- 2 medium shallots
- 2 cloves of garlic
- 1 large carrot
- Chicken from above
- 2 cups of stock
- 1 cup of heavy cream
- Roux (1 tbs soft butter + 2 tbs flour)
- 2 tsp Worcestershire sauce
- 2 oz sharp white cheddar
- salt, pepper to taste
Directions
1. Start by making the stock and cooking the chicken. Fill the pot with 3 cups of water. Add the bay leaf and thyme. (You can add some salt as well.) Bring to boil and lower the heat to medium. Add chicken. Cook for about 45 minutes. Set aside.
2. In a soup pot, preheat the oil on medium heat. Add diced shallots and carrots. Cook for a few minutes.
3. Dice the cooked chicken and add it to the pot. Mince the garlic and add it to the pot as well. Cook, stirring often, until the garlic is fragrant (just a couple of minutes).
4. Add the stock and bring to boil. Lower the heat to medium and cook until the carrots are fully cooked.
5. To make the roux, just mix the soft butter and flour with a fork until completely combined.
6.Add heavy cream, roux and Worcestershire sauce to the soup and mix very well. Add some salt and pepper. Cook for about 10 more minutes, stirring occasionally.
7. Shred the white cheddar cheese into the soup, mix until all melted and combined.
8. You can garnish with some fresh green onion when serving, if you'd like.
2. In a soup pot, preheat the oil on medium heat. Add diced shallots and carrots. Cook for a few minutes.
3. Dice the cooked chicken and add it to the pot. Mince the garlic and add it to the pot as well. Cook, stirring often, until the garlic is fragrant (just a couple of minutes).
4. Add the stock and bring to boil. Lower the heat to medium and cook until the carrots are fully cooked.
5. To make the roux, just mix the soft butter and flour with a fork until completely combined.
6.Add heavy cream, roux and Worcestershire sauce to the soup and mix very well. Add some salt and pepper. Cook for about 10 more minutes, stirring occasionally.
7. Shred the white cheddar cheese into the soup, mix until all melted and combined.
8. You can garnish with some fresh green onion when serving, if you'd like.
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