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Recipe: Chicken Cilantro Bisque
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6 ounces boneless, skinless chicken breasts, cut into chunks
2 1/2 cups low-sodium chicken broth
1/2 cup cilantro leaves
1/2 cup sliced green onions
1/4 cup sliced celery
1 large clove garlic, minced
1/2 teaspoon ground cumin
1/3 cup all-purpose flour
11/2 cups (12-ounce can) undiluted CARNATION Evaporated Skimmed Milk
Fresh ground pepper, to taste
In large saucepan, combine chicken, broth, cilantro, green onions, celery,
garlic and cumin. Heat to boiling; reduce heat and boil gently, covered, for
15 minutes. Pour soup into blender container. Add flour. Cover and blend,
starting at low speed, until smooth. Pour mixture back into saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a boil and
thickens. Remove from heat. Gradually stir in milk. Reheat just to serving
temperature. Do not boil. Season with pepper to taste. Garnish as desired.
Makes about 4 servings
2 1/2 cups low-sodium chicken broth
1/2 cup cilantro leaves
1/2 cup sliced green onions
1/4 cup sliced celery
1 large clove garlic, minced
1/2 teaspoon ground cumin
1/3 cup all-purpose flour
11/2 cups (12-ounce can) undiluted CARNATION Evaporated Skimmed Milk
Fresh ground pepper, to taste
In large saucepan, combine chicken, broth, cilantro, green onions, celery,
garlic and cumin. Heat to boiling; reduce heat and boil gently, covered, for
15 minutes. Pour soup into blender container. Add flour. Cover and blend,
starting at low speed, until smooth. Pour mixture back into saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a boil and
thickens. Remove from heat. Gradually stir in milk. Reheat just to serving
temperature. Do not boil. Season with pepper to taste. Garnish as desired.
Makes about 4 servings
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