Pantry Chicken Bisque Soup

1. 1

   Boil together above ingredients.

2. 2

   Drain off stock.

3. 3

   Debone chicken and chop meat, set aside.

4. 4

   Put veggies through a sieve or blender and set aside.

5. 5

   In separate pan, melt 1 cup butter and add 1 cup flour to it (a roux).

6. 6

   Stir until it has a shiny look, then it's ready.

7. 7

   Put liquid back on stove on low heat.

8. 8

   Add thickened roux and stir and simmer 15 minutes until soup become shiny.

9. 9

   Add veggies and chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.