It's a comforting, warming soup made with chicken, some fresh veggies, creamy broth and of course, cheese!
Keyword Bisque, chicken, soup
Prep Time 45minutes
Total Time 1hour15minutes
1.25lbsof chicken tenders
1large bay leaf
Chicken from above
1cupof heavy cream
Roux1 tbs soft butter + 2 tbs flour
2ozsharp white cheddar
saltpepper to taste
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 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.