Creamy olive soup with chicken and white rice topped with sliced olives

Creamy Olive Soup Supreme

Creamy Olive Soup.  This is a delicious and elegant soup and with white wine, both black and pimento-stuffed olives, and cream, is a knockout anytime of year. This can be served as a first course, or add some chicken to make a heartier entrĂ©e. 

Course Main Course
Cuisine Soup
Keyword Olive soup


  • 4 Tablespoons butter
  • 1/4 cup sweet onion diced
  • 1/4 cup carrot Diced
  • 1/4 cup celery Diced
  • 5 Tablespoons flour
  • 4 cups chicken stock
  • 1 cup white wine
  • 1 1/2 cups half and half
  • 1/2 cup cooked white rice
  • 1/4 cup each sliced large black and pimento-stuffed green olives
  • 1/4 cup frozen peas
  • 2 cups cooked chicken breast cut in bite-sized pieces
  • White pepper and salt if needed


  1. In a saucepan melt 4 T. butter
  2. Saute 1/4 cup each finely diced onion, carrot and celery
  3. When vegetables have softened sprinkle them with 5 T. unbleached white flour
  4. Gradually whisk in 4 C. chicken stock
  5. Stir vigorously with the whisk as you raise the heat to medium to prevent lumps. When stock is smooth and slightly thick, transfer from skillet to your soup pot. Add 1 C. white wine.
  6. Simmer for 20 minutes then stir in 1 1/2 C. half and half.
  7. Lower heat, do not allow soup to boil.
  8. Add 1/2 C. cooked white rice
  9. 1/4 C. each sliced large black and pimento-stuffed green olives.
  10. 1/4 C. frozen peas
  11. 2 C. cooked chicken breast which has been cut into bite sized pieces.
  12. Heat through, taste and adjust seasonings. Sprinkle in some white pepper and salt if needed.