- 2 tbs olive oil
- ½ large yellow onion, diced
- 2 large carrots, peeled and sliced
- 1 stalk of celery, sliced
- ½ large red pepper, diced
- 1 tbs cornstarch
- 4 cups chicken stock
- 1 cup 2% milk
- 1 large yellow squash, diced (you can also use zucchini)
- 1¼ cups cooked brown rice
- ½ lb cooked chicken breast, diced
- 1 tbs 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.