Creamy Chicken and Olive Soup

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the water in a large soup pot.
  • Add the poultry seasoning, dried onions, thyme, Italian herbs, and chicken breasts.
  • Boil the chicken until it is done and no pink remains, covered so that not much liquid evaporates.
  • Turn off heat.
  • Remove chicken breasts from the pot.
  • Allow to cool and then cut into chunks.
  • Drop the bouillion cubes in the soup pot and add the wine.
  • Bring to a boil, reduce heat and let simmer while you proceed.
  • Saute the onions in the butter in a saucepan for 5 minutes.
  • Add the celery and carrot and saute another 5 minutes.
  • Sprinkle the flour over the vegetables and stir for 2 minutes over low heat.
  • Add a ladle of the stock to the vegetables and stir it around to get all the flour mixture free from the bottom of the pan.
  • Pour the veggies into the soup pot.
  • Let barely simmer for 20 minutes.
  • Add the half and half, chicken, peas, rice, and olives.
  • Allow to just heat through.
  • Taste the soup and add salt, pepper, and parsley until it is to your liking.
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