Creamy Chicken and Olive Soup Recipe
Description: Indulge in the rich flavors of this creamy chicken and olive soup, a true delight for olive enthusiasts. This recipe is a personalized adaptation from Crescent Dragonwagon’s renowned Soup and Bread cookbook, infused with several small tweaks to elevate its savory appeal. If this culinary creation resonates with your taste buds, I wholeheartedly recommend acquiring the cookbook for a treasury of comforting gastronomic delights!
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe Category: Chicken
Keywords: Poultry, Meat, Weeknight, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 497.4
- Fat Content: 24.7g
- Saturated Fat Content: 14.4g
- Cholesterol Content: 115.8mg
- Sodium Content: 855.8mg
- Carbohydrate Content: 31.1g
- Fiber Content: 2.8g
- Sugar Content: 5.6g
- Protein Content: 27.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 cups | Water |
| 3-4 | Boneless skinless chicken breasts |
| 2 tsp | Poultry seasoning |
| 1/4 tsp | Dried thyme |
| 2 | Chicken bouillon cubes |
| 1/2 cup | Dry white wine |
| 1/2 cup | Butter |
| 3 | Onions, chopped |
| 1 | Carrot, chopped |
| 1 | Celery stalk, chopped |
| 1 tbsp | All-purpose flour |
| 1 cup | Half-and-half |
| 4 cups | Cooked rice |
| 1 cup | Black olives, sliced |
| 5 sprigs | Fresh parsley, chopped |
| To taste | Salt and pepper |
Instructions:
- Begin by placing water in a large soup pot 🍲.
- Add poultry seasoning, dried thyme, and chicken breasts to the pot.
- Bring the mixture to a boil, ensuring the chicken is fully submerged, and cook until done with no pink remaining, covering the pot to minimize liquid evaporation.
- Turn off the heat and carefully remove the chicken breasts from the pot. Allow them to cool, then cut them into bite-sized chunks.
- In the soup pot, drop in the chicken bouillon cubes and pour in the dry white wine.
- Bring the pot back to a boil, then reduce the heat and let it simmer while you proceed with the next steps.
- In a separate saucepan, melt butter over medium heat, then add chopped onions and sauté for about 5 minutes until translucent and fragrant.
- Add chopped celery and carrot to the saucepan and continue sautéing for another 5 minutes until the vegetables begin to soften.
- Sprinkle all-purpose flour over the sautéed vegetables and stir continuously for 2 minutes over low heat to form a roux.
- Ladle a portion of the hot stock from the soup pot into the saucepan with the vegetables, stirring well to release any flour mixture stuck to the bottom of the pan.
- Pour the vegetable mixture into the soup pot, stirring gently to combine.
- Allow the soup to barely simmer for approximately 20 minutes to meld the flavors.
- Stir in half-and-half, cooked chicken chunks, cooked rice, sliced black olives, and chopped parsley.
- Let the soup heat through gently, ensuring not to boil once the dairy is added.
- Taste the soup and adjust seasoning with salt, pepper, and additional parsley according to your preferences.
- Serve piping hot and enjoy the comforting embrace of this creamy chicken and olive soup! 🥣🌿
