I love to take leftover chicken and rice from a previous meal, and save the ingredients to make this soup recipe the next day. Excellent with turkey instead of chicken, and it’s okay to use frozen corn!
1medium sweet onion, diced
4carrots, sliced (don’t need to peel)
4stalks celery, sliced
4sprigs fresh thyme
4corn cobs, cooked, cut off the cob (about 1 1/2 cups of corn – frozen corn also works)
2-3cupscooked chicken, chopped (rotisserie chicken is fast!)
1cupfresh dill, chopped
2cupsbrown basmati rice, or your favorite kind of rice, cooked
In a large frying pan or braiser, heat the oil on medium-high and add the onions. Cook for about 2 minutes, adding the carrots and celery. Cook and stir for another 3-4 minutes, adding the chicken stock and thyme. Bring to a boil, then simmer for about 10 minutes.
While the vegetables and stock are simmering, boil the corn for about 6 minutes; cool and cut off the cob. Set aside.
Add the chicken, corn, fresh dill, salt, pepper, and cooked rice. Gently stir, bring to boil; simmer for 5 minutes.