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Red Lion Chicken Bisque Soup

One stewing hen, 3 lbs. 16 cups water, to cover chicken 3 T. salt 4 celery sticks, grated 4 carrots, grated 2 onions, grated 1/2 cup chopped pimiento 1/2 cup chopped green bell pepper 1/2 pound butter 1 cup flour

Grate celery, carrots, and onions fine or puree in blender. Boil chicken with water, salt and vegetables for several hours until chicken is tender and can be pulled away from bone. Remove chicken and dice meat. Make butter roux by melting 1/2 lb. butter and 1 cup flour. Bring chicken stock to low boil, slowly adding butter roux and simmer 15 minutes or less until soup takes on a glaze. add chicken, pimiento and green pepper. Add 1/2 t. pepper. Source: The Former Red Lion Restaurant, Great Falls, Montana, specialty Soup of the House

Contributed by: Edit

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