Creamy Chicken And Olive Soup Food

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.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

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.