This is really an exceptional recipe. I love how easy it is to make, and better yet it’s bursting with flavor. It’s one of those bowls of soup that you can keep eating until you pop. The carrots take a nice role in this soup not only visually for the color affect but they seem to meld well with everything else in the bowl. I noticed they gave the soup a nice earthy flavor.
I had this entire pot of soup on the stove cooking in about 30 minutes which is great considering all of the distractions around me. As weird as is sounds I never think soup is going to be very flavorful unless it’s a lot of work and it takes a long time cooking on the stove. Personally I prefer chowders or stews, but I really loved this soup!
- 1 tsp. of olive oil
- 1/2 sweet yellow onion
- 3 carrots, diced
- 3 stalks of celery, diced
- 2 cloves of garlic, minced
- 5 cups of chicken stock
- 1 tsp. chicken bouillon (Try to use MSG free)
- 1/2 tsp. dried basil
- Sea salt and freshly cracked pepper to taste
- 1 bay leaf
- 1 cup cooked chicken breast, diced
- 1/2 cup brown rice
- 1/2 cup of frozen sweet yellow corn
- 2 tbsp. corn starch
- 2 cups milk
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes.
- Add the minced garlic and stir constantly for 60 seconds.
- Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes.
- Turn the soup up until it boils. Mix the corn starch and milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir.
- Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes or until the rice and vegetables are tender. Remove bay leaf and discard.