Chicken Bisque Soup

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Tastes great with cheese bread. I add a little yellow food coloring when it is done cooking to give a little bit more pleasing color. if you are pressed for time, you can cut the preparation time down by pressure cooking the chicken.

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Steps

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Cook chicken , celery , carrots , and onion in just enough water to cover until the chicken is tender.

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Strain off 8 cups chicken stock.

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Cut up chicken and set aside.

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Make butter roux by melting butter and adding flour.

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Cook slowly.

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Bring chicken stock to a low boil.

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Slowly add roux.

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Simmer 15 minutes , or until soup takes on a glaze.

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Add pimentos , chopped chicken , peppers , and pepper.

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Whisk constantly.

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Ingredients

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stewing chicken, celery ribs, carrots, onions, butter, flour, pimiento, bell pepper, black pepper