• 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.