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.

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 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.

SAVORY CREAM OF CHICKEN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
• Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
• Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
• While the soup is simmering, shred chicken with your hands.
• Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.