Creamy Chicken And Olive Soup Recipe

Name: Creamy Chicken And Olive Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 3 -4 boneless skinless chicken breasts (fat trimmed off); 2 teaspoons poultry seasoning; 1/4 cup instant minced onion; 1/2 teaspoon dried thyme; 1/2 teaspoon dried Italian herb seasoning; 3 chicken bouillon cubes; 1 cup dry white wine (I use Chardonnay); 4 tablespoons butter; 1 onion, diced; 1 carrot, diced; 1 celery, diced; 5 tablespoons flour; 1/2 cup frozen peas, mostly thawed; 1 1/2 cups half-and-half; 1/2 cup cooked rice; 1/4 cup black olives, sliced into rounds; 1/4 cup pimento stuffed olive, sliced into rounds; salt & freshly ground black pepper, to taste; fresh parsley, chopped

Servings: persons

4 cups water
3 -4 boneless skinless chicken breasts (fat trimmed off)
2 teaspoons poultry seasoning
1/4 cup instant minced onion
1/2 teaspoon dried thyme
1/2 teaspoon dried Italian herb seasoning
3 chicken bouillon cubes
1 cup dry white wine (I use Chardonnay)
4 tablespoons butter
1 onion, diced
1 carrot, diced
1 celery, diced
5 tablespoons flour
1/2 cup frozen peas, mostly thawed
1 1/2 cups half-and-half
1/2 cup cooked rice
1/4 cup black olives, sliced into rounds
1/4 cup pimento stuffed olive, sliced into rounds
salt & freshly ground black pepper, to taste
fresh parsley, chopped

1
Put the water in a large soup pot.
2
Add the poultry seasoning, dried onions, thyme, Italian herbs, and chicken breasts.
3
Boil the chicken until it is done and no pink remains, covered so that not much liquid evaporates.
4
Turn off heat.
5
Remove chicken breasts from the pot.
6
Allow to cool and then cut into chunks.
7
Drop the bouillion cubes in the soup pot and add the wine.
8
Bring to a boil, reduce heat and let simmer while you proceed.
9
Saute the onions in the butter in a saucepan for 5 minutes.
10
Add the celery and carrot and saute another 5 minutes.
11
Sprinkle the flour over the vegetables and stir for 2 minutes over low heat.
12
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.
13
Pour the veggies into the soup pot.
14
Let barely simmer for 20 minutes.
15
Add the half and half, chicken, peas, rice, and olives.
16
Allow to just heat through.
17
Taste the soup and add salt, pepper, and parsley until it is to your liking.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups water, 3 -4 boneless skinless chicken breasts (fat trimmed off), 2 teaspoons poultry seasoning, 1/4 cup instant minced onion, and more.

Yes, Creamy Chicken And Olive Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken And Olive Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions