Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chicken and cook, stirring for a few minutes. Add the diced onion and red pepper and continue cooking until the onions have softened and the chicken is no longer pink. Add garlic and cook, stirring, for another 30 seconds.
Add the chicken broth, pumpkin, corn, rice and basil. Stir well to combine, then bring to a boil. Reduce heat to medium-low and simmer soup for 20-30 minutes, to cook the rice, thicken the soup and develop the flavours. Taste the soup. Ensure that the rice is cooked. Add additional salt, as needed (*if the soup tastes flat, it needs more salt!) and stir in some additional black pepper and/or fresh basil, if desired.
Serve garnished with fresh chopped parsley.
Leftover soup should be refrigerated. As it sits in the fridge, the rice will continue to absorb the soup stock and will thicken to almost a stew consistency. You can enjoy it re-heated as is, or if desired, thin it out with a little more chicken stock.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!