20 minute chicken soup

1 Onion chopped
1 Cup chopped celery
2 Chicken breasts chopped into pieces about the size of a finger joint. (I often use left over chicken)
796 ml can Aylmer diced tomatoes 
½ cup green pepper chopped
½ cup zucchini chopped
1 cup cooked rice (use Uncle
Bens Bistro rice takes 2 minutes in the microwave)
1 cup Campbell’s Chicken Broth

Salt, pepper, garlic and cayenne to taste.
1 table spoon extra vergin olive oil 'EVOO'

Add oil (EVOO) to a very large non-stick frying pan (or use a dutch oven), add chicken, onions, celery and spices. Saute over medium heat until chicken is browned.  Add diced tomateoes green pepper, zucchini cooked rice to bring to a boil.  This is real thick, you can add more broth if you want a lighter soup.  You can use uncooked rice but takes about 40 minutes to make.

Wine Gewurztraminer

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