The Pantry is located in Portland, Oregon makes a creamy and rich bisque, instead of more expensive seafood, this bisque made with chicken won’t have you missing the seafood.
Make the best creamy chicken bisque with vegetables.Print Pin Rate Add to Collection Go to Collections
- 3 pounds chicken
- 4 stalks chopped celery
- 4 chopped carrots
- 1 cup chopped onion
- 3 tablespoons salt
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped pimientos
- 1/2 cup chopped blanched green pepper
- 1/2 teaspoon freshly ground pepper
- Place chicken in large pot and add water to cover (about 3 quarts). Add vegetables and salt and bring to boil. Reduce heat and simmer until chicken is tender and separates easily from the bone.
- Remove chicken from stock and set aside. Reserve stock. Shred or chop chicken. To make the roux, melt butter in 3-quart saucepan over low heat. Stir in flour and cook for 1 or 2 minutes. Bring 8 cups reserved chicken stock to slow boil and gradually stir into the roux.
- Simmer until soup takes on a glaze, about 15 minutes. Add pimientos, green pepper, 1/2 cup shredded or chopped chicken and ground pepper. Simmer for few minutes, stirring constantly. Serve in heated bowls. Use remaining chicken in salad or crepes
Calories: 433kcal | Carbohydrates: 9g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 2800mg | Potassium: 535mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5865IU | Vitamin C: 24.3mg | Calcium: 43mg | Iron: 2.1mg
Loved this soup. I served it with homemade buttermilk biscuits.
Did anyone else find the bisque too thin?
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.
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.
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,
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.
Do you leave the carrots and onions in the stock?
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.
We will be putting the chicken bisque on the menu during Blazer home games.
I was also a busboy at the Pantry restaurant in the late 70″s, this really takes me back.
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.
This soup did not come filled with lots of chicken. I totally understand your well intentioned point. You could add more chicken if you desire.
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 !!
Thank you for your tips. It sounds like you really enjoyed the restaurant. I am happy to know that you enjoyed the recipe so much.
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.
I don’t care much for Seafood Bisque but this chicken bisque was great! I will be making this again!