Plum's Chicken Bisque.
It's hard to tell you how much of anything, so I'll guess, since I don't know how large your pan is, how much broth you're using, etc. If it looks like you'd need more of an ingredient, add it!
Cooked chicken, cut carefully into large squares. I usually have a couple of large breasts left from making broth.
Chicken Broth. However much it takes to fill your pan after the vegetables are in there. Remember that the chicken still has to go in. If it's not flavorful broth, maybe add a bouillon cube or 2?
Carrots, 3-5 depending on their size, and how much you like them. Slice. Cut the larger ends in 1/2 or quarters, then slice them, as well.
Onion, 1 med., diced.
Celery, 1-4 ribs, depending on size. Slice and/or dice as you like. I also mince and add in the light, tender leaves from the middle ribs, if they are there, to any soup that I'm making.
Salt & Pepper, to taste.
Garlic Powder & Onion Powder, to taste...not too little, though.
Sugar, about 1/2 teaspoon, or a couple of pinches.
Oil.
Flour or starch to make a slurry with extra cold broth or cold water, in order to thicken the soup. How much depends on a lot...how much soup, what the thickener is, etc. The soup has viscosity, but isn't super, super thick.
Optional:
Small amount of dried Italian herbs. You don't want a pronounced Italian taste, just an added depth of flavor, so just this time, only a small amount, like 1/2 teaspoon crushed between your fingers. But, it's fine without it, too.
Whole kernel corn. I have made it with, and without. It's good both ways. I use one drained can, you might have frozen. I put it in a food processor, and give it a couple of taps. You want to break it up just a little, not puree it! But, you can just leave it whole, too.
Put your onion and celery in a large pan to saute. If you can get a little color on them, aside from them no longer being raw, that's a nice flavor.
When your onions/celery are about 1/2 way done, add the carrots. If using corn, add it at this point, too. Add some salt, and cook until all of the vegetables are cooked through.
Add broth to the pan, and season with salt, pepper, garlic and onion powder, plus Italian seasoning, if using. I don't know the size of your pan, or how much space the vegetables are taking, but fill as much as you can without overflowing when the chicken is added.
When it's hot, add your flour/starch slurry to the soup, and stir while letting it come to a boil. Once it's thickened, turn it down, and add the chicken.
From this point on, stir the soup carefully, as the chicken, depending, can fall apart to shreds.
Once it's hot, taste for seasoning. Don't be afraid to add more salt, or whatever it needs. If it doesn't taste balanced, see if you can correct that. If it's too bland, add salt. Does it need a little more pepper? If you taste all salt, add a pinch of sugar. More garlic is always appropriate. Just make sure that it's flavorful. Bland is not correct.
You can serve it with rice on the side, and let each person add some to their own bowls, or perhaps small pasta, but we mostly use rice with this.
It's also good with garlic or cheese toast, or just good bread!
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