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CHICKEN BISQUE SOUP Recipe

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This recipe for CHICKEN BISQUE SOUP, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Eidness-Naber Watson

Category:
Category:

Ingredients:  
Ingredients:  
1-lb. boneless skinless chicken breast, cubed
½ cup butter
½ cup green onions, diced
1 T. dried tarragon
½ tsp. salt
½ tsp. white pepper
½ cup corn starch
8 cups chicken broth

Directions:
Directions:
In a 5 quart saucepan on medium heat, melt butter, add and cook chicken for about 10 minutes. Stir in onions, tarragon, salt and pepper. Add corn starch and stir for about 2 minutes, it will be thick and pasty. Then slowly add broth, stirring constantly with whisk until smooth turn heat to med-high and bring to a boil. Reduce heat to med-low and simmer, uncovered for 15 minutes. Makes about 8 servings.

Personal Notes:
Personal Notes:
“God’s word is alive and working...it judges the thoughts and feelings in our hearts.” Hebrews 4:12

 

 

 

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