Creamy Chicken And Olive Soup Recipes

CREAMY CHICKEN SOUP

Steps:

• For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
• Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
• For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
• Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
• Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
• Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

CREAM OF CHICKEN AND GNOCCHI SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
• Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

CREAMY CHICKEN AND OLIVE SOUP

Steps:

• 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.