If soup season is your favorite season too, you’re going to want to save this one. 🤤
Whether soups feature fall vegetables or are hearty winter classics like this one, you really can’t go wrong.
- 2 cloves of garlic, minced
- 6 cups of homemade chicken stock
- 1 tsp chicken bouillon (for the homemade version, just DM me)
- 1/2 tsp dried basil
- Sea salt and freshly cracked pepper to taste
- 1 bay leaf
- 2 cups cooked chicken breast, diced
- 1/2 cup long-grain white rice
- 1/2 cup of frozen sweet yellow corn, thawed
- 2 tbsp corn starch
- 19 oz non-dairy milk of choice or 12 oz evaporated milk (if using evaporated milk, you can skip steps 1 and 5 below)
1. In a saucepan, bring it to a boil, and gently reduce it until it yields 12 oz.
2. Meanwhile, heat olive oil at the bottom of your stockpot. Add onion, carrots, and celery and cook until tender, stirring occasionally for about 5 minutes.
3. Add the minced garlic and stir constantly for 60 seconds.
4. 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.
5. Check on your milk. Once it has reduced to 12 ounces, set it aside to cool.
5. Turn the soup up until it just begins to boil. Mix the corn starch and milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir.
6. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits.
This recipe was adapted from @4loveofcooking and will be in the winter recipe mini book! If you want your copy, get on the email list. The seasonal recipe mini book going live next month features my favorite dish starring chickpeas, a new spin on an old classic, a vegetarian noodle dish, and a simple solution for leftover veggies. Sounds delicious, doesn’t it? 😋