Chicken Bisque

Instructions

1. 1

   Melt butter in a large pot over medium heat. Add diced onion, celery, and carrot, cooking for 5 minutes until vegetables begin to soften and release their aromas.

   Tip: Low and slow is key—this creates a flavourful base without browning the vegetables.

2. 2

   Stir in minced garlic and cook for 1 minute until fragrant. If using white wine, pour it in now and let it simmer for 2 minutes to reduce slightly.

   Tip: Deglazing with wine adds depth and complexity to your bisque.

3. 3

   Add the chicken chunks, chicken stock, thyme sprigs, and bay leaf to the pot. Bring to a gentle boil, then reduce heat and simmer for 15-18 minutes until chicken is fully cooked through.

   Tip: The chicken will be incredibly tender and easy to shred after simmering.

4. 4

   Remove the thyme sprigs and bay leaf. Using two forks or an immersion blender, shred the chicken directly in the pot to break it into fine pieces.

   Tip: For a smoother bisque, blend half the soup with an immersion blender and return to the pot.

5. 5

   Pour in the heavy cream and stir well to combine. Simmer for another 5 minutes over low heat, stirring occasionally, until the soup reaches a luxurious, silky consistency.

   Tip: Never let the cream boil vigorously—gentle heat prevents the soup from breaking or separating.

6. 6

   Taste the bisque and season generously with sea salt and freshly cracked black pepper. Ladle into bowls and serve hot.

   Tip: A drizzle of truffle oil or fresh tarragon adds an elegant finishing touch.