Creamy Chicken and Rice Soup

Creamy Chicken Rice Soup |

5 from 1 reviews

Serves 4


  • 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


  1. 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.
  2. Add the cornstarch, and mix it with the vegetables. Add the chicken stock, and bring it to boil.
  3. 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.
  4. When the liquids bubble again, turn off the heat.
  5. 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.