Bistro Chicken and White Wine Bisque

Bistro Chicken and White Wine Bisque

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
Tags

Ingredients

  • 2 tablespoons olive oil
  • 1 cup thinly sliced shallots or leeks
  • 1/2 cup white wine
  • 2 boneless skinless chicken breasts, cut into small chunks (or use 2 cups cooked chicken meat)
  • 3 cups chicken broth
  • 1/4 cup roux (see note)
  • Salt and pepper, to taste
  • 1/2 cup milk or cream
  • Spinach, Sage and Hazelnut Pesto

Directions

In a heavy soup pot, heat oil over medium heat and cook shallots until tender, 5 to 8 minutes. Add wine and cook until it is mostly reduced. Add chicken and chicken stock. Bring to a simmer and with a wire whisk, blend in roux until soup is slightly thickened and creamy.

Simmer soup for 10 to 12 minutes and adjust seasoning with salt and pepper. Stir in cream and 1/4 cup pesto and heat through.

Serve soup garnished with additional pesto.

Special notes:

For the roux: Cook together 2 tablespoons butter and 2 tablespoons all-purpose flour or gluten-free flour over medium heat for 3 to 4 minutes.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member