A warm, rich chicken and rice soup filled with vegetables and thyme. Ease into soup season with this bowl of yumminess!
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.Print
Creamy Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: gluten-free, soup, lunch, dinner
- 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.
*Note that the brown rice will absorb some of the liquid if you let it sit in the pot. The soup will still taste great, but it will be closer to the consistency of a stew.
LOOKING FOR MORE RECIPES?
A Quick Note: This post contains affiliate links, which means that I earn a small commission if you decide to purchase a product after clicking the link. Buying products through affiliate links is an easy way to support your favorite bloggers at no additional cost to you. Thank you very much for your support!