Chicken Cilantro Bisque Recipes

CHICKEN CILANTRO BISQUE

Steps:

• In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, or until chicken is tender.
• Pour mixture into a blender and add flour. Cover and blend, starting at low speed, until smooth.
• Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually stir in evaporated milk. Reheat just to serving temperature. DO NOT BOIL. Season with pepper to taste. Garnish as desired.

CHICKEN BISQUE

Steps:

• 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.

SALSA STYLE GREEN CHILE CHICKEN BISQUE

Steps:

• In a large saucepan over medium heat, melt butter. Saute onion for 4 minutes. Add flour, stirring constantly for 2 minutes. Add cream, salt, pepper, toamtoes, corn, chicken and Worcestershire sauce.
• Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
• Serve warm with cilantro sprinkled on top.

CHICKEN BISQUE SOUP

Steps:

• Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
• Strain off 8 cups chicken stock.
• Cut up chicken and set aside.
• Make butter roux by melting butter and adding flour.
• Cook slowly.
• Bring chicken stock to a low boil.
• Slowly add roux.
• Simmer 15 minutes, or until soup takes on a glaze.
• Add pimentos, chopped chicken, peppers, and pepper.
• Whisk constantly.