Go Back
+ servings
Creamy olive soup with chicken and white rice topped with sliced olives
Print

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 entrée. 
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Calories 278kcal

Ingredients

  • 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

Instructions

  • In a saucepan melt 4 Tablespoons butter
  • Saute 1/4 cup each finely diced onion, carrot and celery
  • When vegetables have softened sprinkle them with 5 T. unbleached white flour
  • Gradually whisk in 4 C. chicken stock
  • 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.
  • Simmer for 20 minutes then stir in 1 1/2 C. half and half.
  • Lower heat, do not allow soup to boil.
  • Add 1/2 C. cooked white rice
  • 1/4 C. each sliced large black and pimento-stuffed green olives.
  • 1/4 C. frozen peas
  • 2 C. cooked chicken breast which has been cut into bite sized pieces.
  • Heat through, taste and adjust seasonings. Sprinkle in some white pepper and salt if needed.

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 339mg | Potassium: 339mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1077IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg