CHICKEN BISQUE
by:
Smooth, creamy and chock full of flavor for a cold winter's night.
ingredients
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serves: 6
1 whole chicken or 3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
1 cup scant Wondra flour
1 small jar chopped pimento, optional
Fresh flat parsley for garnish
Garlic Butter croutons
Servings Per Recipe: 6
Amount per Serving
Calories: 460
- Total Fat: 34.4 g
- Saturated Fat: 20.5 g
- Trans Fat: 1.2 g
- Cholesterol: 131.2 mg
- Sodium: 1310.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.8 g
- Sugars: 3.9 g
- Protein: 14.3 g
preparation
1. If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups. Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
2. If not starting from scratch:
3. In a stock pot, whisk together the hot water and concentrated broth.
4. Season to taste.
5. Add vegetables and simmer 1 hour.
6. When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor. DO NOT DISCARD. The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
7. Bring to a very LOW boil.
8. In a small sauce pan melt butter.
9. Whisk in Wondra flour until golden in color making a yummy roux.
10. Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
11. Add the chopped chicken*** and 1 small jar of diced pimento.
12. Season with salt and pepper to taste.
13. Simmer for another 15 minutes.
14. Serve in warmed soup bowls.
15. Garnish each serving with homemade Garlic Butter croutons and chopped parsley.
Cooks' note:
**I used rotisserie chicken pieces.***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts. This way the remaining bisque stores in a jar easier. I also just used the pimento as a garnish with the croutons.
Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth. I then portion it into 1 cup containers for the freezer. This really makes things easier for those quick weeknight meals.
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