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.
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)
Carla
October 18, 2013 at 12:42 pmMust have been a big hit, looks so good!
lyuba
October 19, 2013 at 9:51 pmThank you!
Tahnycooks
October 18, 2013 at 1:40 pmThis soup look amazing and that is an understatement!!! I love bowl you put that soup in too!
lyuba
October 19, 2013 at 9:52 pmAwww, thank you, Tahny!
Marisa Franca
October 19, 2013 at 9:08 amWe 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.
lyuba
October 19, 2013 at 9:53 pmThat is what I strive for! Thank you, Marisa! Stay warm 😀
Deb @ Kneaded Creations
October 19, 2013 at 4:13 pmGreetings 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.
lyuba
October 19, 2013 at 6:32 pmYou are SO sweet, Deb! Thank you so much!
Linda
October 20, 2013 at 11:11 pmPINNED! Thanks for the recipe. It looks wonderful. I love New England Clam Chowder so I believe I’ll love this soup also. Linda
lyuba
October 25, 2013 at 11:40 amThank you so much, Linda!
Sarah
October 21, 2013 at 2:37 pmThis would be perfect on a cold evening for dinner. Thanks for sharing.
lyuba
October 25, 2013 at 11:41 amThank you, Sarah!
northern cottage
October 21, 2013 at 4:44 pmis 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
lyuba
October 25, 2013 at 11:42 amAwww, thank you for the sweet comment!
Carrie @ Frugal Foodie Mama
October 23, 2013 at 4:03 pmIt 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!
lyuba
October 25, 2013 at 11:47 amThank you, Carrie! Hope the weather is better! Stay warm 🙂
Emily ~SoDomesticated~
October 25, 2013 at 11:26 amThis soup looks fabulous! It’s starting to get a bit chilly here and this would be perfect to make for dinner 🙂
lyuba
October 25, 2013 at 11:49 amThank you, Emily!
[email protected]
October 25, 2013 at 9:58 pmThis looks INCREDIBLE!! I love a good, creamy chicken soup.
lyuba
October 26, 2013 at 7:46 pmThank you, Kristi!
Miz Helen
October 26, 2013 at 7:43 pmHope 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
lyuba
October 26, 2013 at 7:46 pmSure am! Thank you, Miz Helen!
Kristen Duke
October 28, 2013 at 11:13 pmI’m so happy it’s finally fall which means tasty soups like this come around! I’ll be trying this out soon!
lyuba
November 3, 2013 at 7:30 pmAwww, thank you, Kristen! I know what you mean, I can’t wait for colder weather so I can make more soups 🙂
Jessica
November 5, 2013 at 10:51 pmIt looks delicious! How many does it serve?
lyuba
November 24, 2013 at 4:55 pmSo sorry for a late response, Jessica! It made about 5 cups.
Kelley P
October 5, 2014 at 1:50 ama 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
February 8, 2018 at 12:26 pmGreat 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.