This soup came out of one of those “What the heck am I going to cook for dinner?” moments. You know, those days when you open the fridge and see nothing but odd bits of vegetables and a piece of meat. I’ve been having a lot of those days lately.
When the weather gets cooler in the slightest, my brain immediately turns to soups. Ok, so maybe I have hot chilis in the middle of summer, too (don’t judge). Now that it’s fall, however, I don’t need to come up with any excuses for making this delicious meal in a bowl.
The one herb I probably can’t live without is thyme. Yes, those tiny little leaves that are a pain to extract. A pinch of thyme can transform any dish from “blah” to “yah.” Maybe that rhyme was a bit of a stretch. My rhyming skills have been underused since my last English class almost 10 years ago.
But, seriously, fresh thyme is amazing. I usually have some dried thyme lying around the house, but the flavors don’t compare to a nice pinch of the fresh stuff.
Creamy Chicken and Rice Soup
- 2 tablespoons olive oil
- 1/2 large yellow onion, diced
- 2 large carrots, peeled and sliced
- 1 stalk of celery, sliced
- 1/2 large red pepper, diced
- 1 tablespoon cornstarch
- 4 cups ~1L chicken stock
- 1 cup 240ml 2% milk
- 1 large yellow squash, diced (you can also use zucchini)
- 1 and 1/4 cups, ~210g cooked brown rice
- 1/2 pound 225g cooked chicken breast, diced
- 1 tablespoon fresh thyme
- salt to taste
- Heat the olive oil in a medium pot over medium-high heat. Add the onions, carrots, celery, and pepper. Let the vegetables “sweat out” in the pot for about 3-4 minutes. Stir occasionally.
- Add the cornstarch, and mix it with the vegetables. Add the chicken stock, and bring it to boil.
- When the liquids boil, reduce the heat to medium-low. Add in the milk, diced yellow squash, brown rice, chicken, thyme, and salt. I added a few teaspoons of salt.
- When the liquids bubble again, turn off the heat.
- Serve immediately, and refrigerate any leftovers in an airtight container.
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