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).
- 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.
Notes
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Some More Great Soups:
Broccoli Bacon Cheese Soup
Butternut Squash Potato Soup
Russian Borsch (Borscht)
Kelley P says
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.
charles says
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.