Chicken Bisque Soup
Indulge in the velvety richness of Chicken Bisque Soup, a comforting classic that combines tender shredded chicken, aromatic vegetables, and a luscious creamy broth. This hearty soup is elevated with a touch of tomato paste, fragrant thyme, and a hint of paprika for a depth of flavor that’s both savory and satisfying. Perfect for cozy nights, it’s partially blended to achieve a luxurious texture while still retaining delightful chunks of chicken and vegetables. Ready in just about an hour, this recipe is a one-pot wonder ideal for feeding the family or impressing dinner guests. Serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to get rid of the raw flour taste.
Slowly whisk in the chicken broth, ensuring that there are no lumps. Bring the mixture to a simmer.
Add the heavy cream, tomato paste, shredded chicken, paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.
Let the soup simmer on low heat for 25-30 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the bay leaf and use an immersion blender to blend the soup partially, leaving some chunks for texture. (Alternatively, carefully transfer half the soup to a blender and pulse, then return it to the pot.)
Taste and adjust seasoning as needed with more salt or pepper.
Serve the chicken bisque soup hot, garnished with fresh parsley if desired. Pair with crusty bread for a hearty meal.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 5577 mg | 242% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.5 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3632 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
