Tomato Bisque with Chicken recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
¼ cup all-purpose flour
1 (28 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups shredded roasted chicken
¼ cup heavy whipping cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Nutrition Info

253.7 calories
carbohydrate: 16.1 g
cholesterol: 60.6 mg
fat: 11.9 g
fiber: 2.6 g
protein: 18.8 g
saturatedFat: 4 g
servingSize: -
sodium: 994.2 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. Sprinkle flour evenly over the onion mixture, add tomatoes, chicken broth, oregano, basil, and parsley.

  2. Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.

  3. Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree soup in batches until smooth and return to the pot.

  4. Stir chicken, heavy cream, sea salt, and pepper into the soup, simmer until the chicken is hot, about 5 minutes.

Recipe Yield

5 cups

Recipe Note

Yummy and filling tomato bisque with tender pieces of chicken! Use a store-cooked chicken and a can of tomatoes, and this dinner will be ready before you know it! Definitely one of my 30-minute meals.

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