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Chicken Bisque Soup Recipe

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This recipe for Chicken Bisque Soup, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tiffany Packard
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
3 carrots
1 small onion
3 stalks celery
1 cup melted butter
1 cup flour

Directions:
Directions:
Boil whole chicken, carrots, onion and celery. When chicken is done, remove everything from the broth. Skim the broth and strain out any particles. Make a "roue" of melted butter and flour (I sometimes use less butter or more flour, so as not to be so greasy). Gradually add the roue to the hot broth and simmer to thicken. You can use as a creamy soup by adding nothing or blending the veggies and adding them back in; or you can have it chunky with chopped chicken and veggies added.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Sharon Folkman made me this soup in Oregon, when I had strep throat, and it was delicious. It's a wonderful meal for someone under the weather on a cold winter day. Enjoy!

 

 

 

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