Chicken Bisque Soup

1. 1

   Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).

2. 2

   Strain off 8 cups chicken stock.

3. 3

   Cut up chicken and set aside.

4. 4

   Make butter roux by melting butter and adding flour.

5. 5

   Cook slowly.

6. 6

   Bring chicken stock to a low boil.

7. 7

   Slowly add roux.

8. 8

   Simmer 15 minutes, or until soup takes on a glaze.

9. 9

   Add pimentos, chopped chicken, peppers, and pepper.

10. 10

    Whisk constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.