Chicken: Chicken Bisque
Source of Recipe
Mary Wagner
List of Ingredients
2 quarts chicken broth
2 cups cubed cooked chicken
4 ounces diced pimento, undrained
1/4 cup chopped green onions
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
2 chicken bouillon cube
1/2 cup butter or margarine
1 cup all purpose flour
Recipe
In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil; reduce heat; simmer uncovered for 15 minutes. Yield: 8-10 servings (2 1/2 quarts).
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