- 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
- 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. Yield: 10 servings (2-1/2 quarts).
Originally published as Chicken Bisque in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31
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Reviewed Oct. 3, 2013
"So good and really easy. Hubby and son loved it."