I think I have a new favorite soup!
I say that a lot and I mean it every time. Almost everything new I make, becomes one of our favorites. (If it doesn’t, it doesn’t make it here.)
My husband had been BUGGING me to make this soup for weeks and I finally did. It was a huge success!
It’s a comforting, warming soup made with chicken, some fresh veggies, creamy broth and of course, cheese!
So as I was saying, hubby has been bugging me for weeks to make this soup. Apparently, they made a Chicken Bisque at work once as a special or something and he liked it. I agreed to make him same soup at home as well.
Me: “Do you know what was in it?”
Him: “Umm..chicken….”
Me: ” Oh great, thanks… got it! (insert sarcasm)”
I was thinking what a chicken bisque would be like and in my head, it’s something like a crab bisque or a tomato bisque. (Just now, looking through my bisque recipes, I realized that I haven’t retaken the photos. Please excuse the old, “dusty” photos!)
I made it and it ROCKED!
Hubby licked the plate clean and squealed in excitement the next day, when there was still leftovers.
Chicken Bisque Soup
Ingredients
- 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
Instructions
-
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.
-
In a soup pot, preheat the oil on medium heat. Add diced shallots and carrots. Cook for a few minutes.
-
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).
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Add the stock and bring to boil. Lower the heat to medium and cook until the carrots are fully cooked.
-
To make the roux, just mix the soft butter and flour with a fork until completely combined.
-
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.
-
Shred the white cheddar cheese into the soup, mix until all melted and combined.
-
You can garnish with some fresh green onion when serving, if you'd like.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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Some More Great Soups:
Broccoli Bacon Cheese Soup
Butternut Squash Potato Soup
Russian Borsch (Borscht)
Must have been a big hit, looks so good!
Thank you!
This soup look amazing and that is an understatement!!! I love bowl you put that soup in too!
Awww, thank you, Tahny!
We are soup lovers and we’ve already made uber hot chili – hobby likes hot stuff. Anyway, it is cold and rainy in Bloomington Indiana and this soup sounds heavenly for today. I can almost smell the aroma coming from your photos 🙂 Yummy!! I had planned on making Chicken lemon orzo soup but this sounds better.
That is what I strive for! Thank you, Marisa! Stay warm 😀
Greetings Lubya! Love your soup recipes! Your photos are awesome, as well! I just wanted to let you know that I nominated you for the SUNSHINE AWARD. I nominated you because you following your blog has given me inspiration to keep going and in taking photos. see the nomination at http://kneadedcreations.com/2013/10/sunshine-award/ Happy Blogging. Deb @ kneaded Creations.
You are SO sweet, Deb! Thank you so much!
PINNED! Thanks for the recipe. It looks wonderful. I love New England Clam Chowder so I believe I’ll love this soup also. Linda
Thank you so much, Linda!
This would be perfect on a cold evening for dinner. Thanks for sharing.
Thank you, Sarah!
is there ANYTHING more cozy, comforting than a hot bowl of yummy soup?? awesome recipe girlie! happily pinned it!
http://www.pinterest.com/pin/56787645275051275/
speaking of cozy – would ♥ to have you help spread the word re: my brand new etsy shop just opened! http://www.NorthernCottage.net
Awww, thank you for the sweet comment!
It is such a cold, rainy fall day here- I so wish I had a bowl of this for dinner this evening! 🙂 Looks amazing, Lyuba! Thank you for sharing at this week’s Marvelous Mondays party. Pinned & sharing!
Thank you, Carrie! Hope the weather is better! Stay warm 🙂
This soup looks fabulous! It’s starting to get a bit chilly here and this would be perfect to make for dinner 🙂
Thank you, Emily!
This looks INCREDIBLE!! I love a good, creamy chicken soup.
Thank you, Kristi!
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Sure am! Thank you, Miz Helen!
I’m so happy it’s finally fall which means tasty soups like this come around! I’ll be trying this out soon!
Awww, thank you, Kristen! I know what you mean, I can’t wait for colder weather so I can make more soups 🙂
It looks delicious! How many does it serve?
So sorry for a late response, Jessica! It made about 5 cups.
a couple of suggestions if you decide to update this recipe. you are using broth, not stock; stock is made with bones, not just meat. to be called a bisque, it should contain seafood. I would also cook the roux alone a bit before adding the liquid, just a minute or two should do it.
Great job on this recipe! I love a fresh take on a creamy chicken soup and this one was perfect! I only boiled the chicken for 20 mins however, 45 mins seemed a bit long. 100% adding this to my cold weather soup recipe book.