Chicken with Lemon Basil Bisque


This recipe came from a Heart Healthy program I took La Maison Gourmet in Dunedin Florida  This recipe serves 6


  • 6 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 cup leek, freeze-dried, washed, Chopped white part only
  • 1/2 stalk celery, sliced Celery, raw
  • 1/2 cup onion, small diced Onions, raw
  • 1/2 cup carrot, small diced Carrots, raw
  • 1 Tbs olive oil Oil, olive, salad or cooking
  • 4 Tbs finely chopped fresh basil Spices, basil, ground
  • 1/2 cup diced or shredded poached chicken
  • 4 Tbs lemon juice Lemon juice, raw


Step 1

Place the chicken stock in a medium saucepan over medium high heat and bring to boil., reduce temperature to simmer and allow to reduce by 1/3 to 1/2. Remove from heat and hold it warm

Step 2

Meanwhile, in a small sauce pan over medium heat, add olive oil and saute leeks, celery, onions and carrots until carrots are tender, about 20 mins. I poach the chicken in this .

Step 3

Transfer to food processor, vent it and process until smooth. Strain soup and return it to the cook top. Add the chicken and lemon juice and season to taste and heated through. Garnish with chopped Basil and serve immediately


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