Chicken Bisque

Experience the ultimate comfort food with a bowl of Chicken Bisque! This heartwarming soup features tender chicken pieces and vegetables simmered in a luxuriously creamy chicken broth that’s bursting with flavor. Its rich, velvety texture and nuanced seasoning make it a delectable treat for lunch or dinner.

Chicken bisque in two soup crocks.

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Creamy Chicken Bisque with Vegetables

This recipe is for a creamy and rich chicken bisque. You get a comforting, warming soup made with chicken and fresh veggies in a tasty creamy broth. This chicken bisque recipe is a variation of a traditional bisque that is made from seafood.

What Is a Bisque?

A bisque is a thick creamy soup that is traditionally made from seafood such as shrimp, lobster, crab, and crayfish. The shells of these crustaceans are ground into a fine paste to thicken the mixture.

However, modern bisques often use puréed vegetables or aromatics instead of shellfish and thicken the base with rice or some other starch. The main characteristic of a bisque is its smoothness and velvety texture.

Why You Should Try This Chicken Bisque Recipe

This recipe for chicken bisque gives you a very tasty soup that is easy to make. Also, this is a low carb chicken bisque that doesn’t surrender anything by way of taste. A savory and creamy chicken broth is filled with the most tender chicken and some fresh veggies for a simple and cozy chicken soup.

This easy recipe for chicken bisque comes together in no time for a savory soup that will be on your menu rotation all year long!

Ingredients You Will Need

Here’s your shopping list for making this homemade chicken bisque. The exact measurements are on the printable recipe card below.

  • Chicken
  • Celery
  • Carrots
  • Onion
  • Pimientos
  • Green pepper
  • Butter
  • Flour
  • Salt and pepper
Chicken bisque ingredients on a tray.

What Are Pimientos?

A pimiento (aka cherry pepper) is a type of red pepper that is small and heart shaped. Pimientos (also spelled pimentos) are low in heat and slightly sweet. Their taste is similar to that of a bell pepper but more tangy and pungent.

How to Make This Chicken Bisque Recipe

If you’ve never made a bisque before, it’s quite easy. Here are the steps for this creamy chicken soup recipe:

  1. Cut the chicken into pieces.
  2. Place the chicken pieces in a large soup pot and add enough water to cover them, about 3 quarts.
  3. Bring the water to a boil then reduce the heat to low. Simmer chicken on low heat for 1 to 1 ½ hours. Skim off any foam that rises to the surface during the initial boiling.
  4. Remove the cooked chicken from the pot and reserve the chicken stock.
  5. Let the chicken cool then shred the meat and discard the skin and bones.
  6. Melt butter in a 3-quart saucepan over low heat and add chopped onion. Sauté onions until they turn translucent.
Collage of boiling chicken and cooking chopped vegetables.
  1. Stir in flour and cook for 1 or 2 minutes to make a butter roux.
  2. Bring reserved chicken stock to a low boil and gradually stir it into the roux.
  3. Simmer until it takes on a glaze, about 15 minutes.
  4. Add pimientos, green pepper, shredded or chopped chicken, salt, and pepper.
  5. Add 1 cup heavy cream and simmer the bisque for 10 to 15 minutes, stirring occasionally.
Collage of making chicken bisque.
  1. Taste and adjust seasoning if necessary.
  2. Serve in heated bowls. Garnish with chopped fresh parsley or thyme if desired.
Chicken bisque in two bowls and two spoons on napkins.

What to Serve With It

The creamy texture of this easy chicken bisque makes it perfect for pairing with bread or biscuits to help soak up or scoop the broth, including:

Add a Caesar or mixed green salad for a complete meal.

How to Store and Reheat Chicken Bisque Soup

Let your chicken bisque cool to room temperature before storing. Pour it into an airtight container and keep the leftovers in the refrigerator for up to 4 days.

Freezing Chicken Bisque: This chicken bisque freezes well. When cooled, pour it into a freezer-safe container and freeze it for up to 3 months. You can also freeze it in handy portions – pour each potion into a resealable bag and freeze it flat on a pan. Allow your frozen bisque to thaw in the fridge overnight before reheating.

Reheat by simmering and stirring on the stovetop until heated through.

Two bowls of chicken bisque.

More Bisque Recipes

Favorite Hearty Soup Recipes

Check out more of my easy soup recipes and the best chicken recipes on CopyKat!

Chicken bisque in two soup crocks.

Chicken Bisque

Make the best creamy chicken bisque with vegetables.
5 from 3 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Bisque Recipe
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 345kcal


  • 3 pounds bone-in skin-on chicken pieces
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1/4 cup all-purpose flour
  • 4 stalks celery chopped
  • 4 carrots chopped
  • 3 tablespoons salt
  • 1/2 cup chopped pimientos
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy cream


  • Place the chicken pieces in a large pot and add water to cover (about 3 quarts). Cook on low heat for 1 to 1 1/2 hours or until the chicken is done and tender. Skim off any foam or fat that rises to the surface during the initial boiling.
  • Remove the chicken from the pot and let it cool. (Reserve the chicken stock in the pot.) Once it’s cool enough to handle, shred the meat, discarding the skin and bones.
  • To make a roux, melt the butter in a 3-quart saucepan over low heat. Add the chopped onion and sauté until translucent. Add the flour and cook, stirring, for 1 or 2 minutes.
  • Bring 8 cups of the reserved chicken stock to a slow boil and gradually stir it into the roux. Simmer until the soup takes on a glaze, about 15 minutes.
  • Add the shredded chicken, pimientos, green pepper, ground pepper, and heavy cream. Simmer for 10 to 15 minutes, stirring occasionally. Taste and adjust the seasoning if necessary. Serve in heated bowls.


Add more cream for a creamier bisque.
You can use any remaining chicken in salads or other recipes.


Calories: 345kcal | Carbohydrates: 10g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 2744mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6178IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Prudi Harrison

    They used to give this recipe out to customers in the early 60’s on a printed card. At that time it did not have onions, or the peppers in it. Nor the pimentos.

  2. Brad

    This is such a quoinkidink. I have been telling my wife for years that I wanted to find a good chicken bisque for years. Today she sent me this link. What is so funny about this is I used to work here for over 2 years until it caught fire. Brian was the Chef along with some lady who I can’t remember her name. I was a prep cook/dishwasher. Did not return when it opened back up and this is the place where I had this bisque and have been craving it ever since. Now to find the receipt for the Toastada Salad they used to serve at the Old Ponchos restaurant on Sandy Blvd.

    • Prudi Harrison

      Hi, Worked at Poncho’s at the East side, I think for about 8 years and then the West side…Can’t help you with the #9 but agree we need to find the recipe,

      • penny

        Went to Poncho’s every Thursday or Friday night. The Toastada salad was the best! The Bacardi Cocktail on the rocks,was so good! Nobody but ponchos could make it!! Would love to find the recipe for the salad.

  3. Terry Withers

    Hey Judy, do you have the recipe for the garlic croutons? I went to the Pantry often as a kid. My 80 year old dad loved the croutons in his soup and I want to make some for him.

  4. Nikki Ourand Lambert

    Only half a cup of chicken for 8-10 servings of soup? That can’t be right. Each person would get only one or two pieces of chicken in an entire bowl of soup.

  5. Judy DeVet

    I lived down the street from The Pantry Restaurant in the 60’s and ate there frequently. I have their original recipe which they printed and gave out liberally along with the recipe for Cheese Spread and their FABULOUS Garlic Croutons.
    Stephanie’s recipe is spot on all the ingredients and sizes EXCEPT the original uses 1/2 pound of butter to 1 cup of flour. They also add yellow food coloring at the end. This bisque was served with their famous Garlic Croutons and Cheese Bread. The Cheese Bread recipe is:
    1 lb. margarine (I use butter), 1/2 lb. sharp cheddar cheese, 1/4 lb. grated romano cheese, 1 tsp. Worcestershire, 1/4 tsp. garlic powder and 1/2 tsp. paprika. Bring to ROOM TEMPERATURE. Whip slowly on mixer until fluffy. Butter on sourdough French Bread and toast under broiler. ENJOY !!

  6. Dale Matthews

    As a 16 year old Busboy/dishwasher at The Pantry Restaurant in 1970, I helped make the Chicken Bisque and the Cheese bread. It looks good but I don’t remember the green peppers.

5 from 3 votes (1 rating without comment)

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