Chicken Cilantro Bisque

10 Oct

Fall is my favorite time of the year. The weather is not too hot, not too cold, and perfect for cute sweaters, scarves, and boots. Also, you can call it by its fancier, more sophisticated name, autumn. (It’s fun to be hoity-toity now and again, isn’t it?)

Fall Autumn is also the perfect soup weather. And while we’re on the right track, how about calling it by a fancier name, bisque?

I promise this bisque is simple, yet sophisticated. (And, no, it doesn’t taste like mint just because it’s green!)

The bisque has a tame flavor, and I would venture to say it’s just a gussied up, fancier version of plain, old chicken soup. But your guests will be oh-so-impressed, and that makes it taste even better.

Simmer together broth, cilantro, onion, garlic, and cumin for 15 minutes.

Pour into blender, add flour, and puree until smooth.

Return smooth soup to pan.

Stir in evaporated milk.

Heat briefly before serving.

Chicken Cilantro Bisque

Makes 4 servings


2 1/2 cups chicken broth or stock
1/2 cup cilantro, roughly chopped
1/2 onion chopped
2 cloves garlic, chopped
1/2 teaspoon cumin (optional)
1/3 cup flour
6 ounces uncooked or 1 1/2 cups cooked chicken
1 1/2 cups evaporated milk
black pepper to season


In a medium-large saucepan combine the chicken broth, cilantro, onion, and cumin. Heat to boiling, then reduce the heat, cover, and simmer for 15 minutes. Transfer the soup into a blender. Add flour, and puree until smooth. Return the mixture back to the saucepan.

If using uncooked chicken, add the chicken and cook over medium heat, stirring constantly until the mixture begins to boil. The mixture should thicken. Cook until the chicken is white when pierced through the center. (If using cooked chicken, add the chicken to the soup, and stir over medium heat until the mixture thickens.)

Pour in the milk, and heat briefly before serving. Season with pepper.

Adapted from BYU’s SDA Cookbook (2005 edition)

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