Creamy Chicken And Olive Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.