Bistro Chicken and White Wine Bisque

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

As the seasons ripen and change, you may take advantage of a plethora of organic local produce to create variations on this delicious bisque. Try adding watercress, arugula or even steamed sweet peas to the pesto. Or fold in any of your favorite summer vegetables such as summer squash, tomatoes, eggplant, corn or peppers right along with the chicken.



In a heavy soup pot, heat the oil over medium heat and cook the shallots until tender, about 5 to 8 minutes. Add the wine and cook until it is mostly reduced. Add the chicken and chicken stock. Bring to a simmer and with a wire whip, stir in the roux until the soup is slightly thickened and creamy.

Simmer the soup for 10 to 12 minutes and adjust the seasoning with salt and pepper. Stir in the cream and 1/4 cup of the pesto and heat through.

Serve the soup garnished with additional pesto.


For the roux: Cook together 2 tablespoons butter and 2 tablespoons unbleached white flour over medium heat for 3 to 4 minutes.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 17, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: chicken, soup, white wine


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