Ingredients

How to make it

  • Cook rice, according to package direction (brown rice takes about the same amount of time that the soup takes)
  • Heat oil in a large dutch oven (or heavy pot) on the stove
  • Add all vegies (and salt and pepper) and cook until tender, about 12 to 15 minutes
  • Add wine and cook until reduced by half, about 10 min.
  • Add chicken stock, water and thyme and bring to a simmer
  • Add chicken and rice and heat through.
  • Serve with warm, crusty bread. Yum!!!!

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