2 c. cooked rice
2 whole chicken breasts
1/2 small onion, finely chopped
3 large cloves of garlic
1 stalk of celery, finely chopped
olive oil
3 (14 oz.) cans of Chicken Broth
1 (32 oz.) jar V-8 Juice (picante)
1 (14 oz.) can stewed tomatoes
2 (14 oz.) cans sliced mushrooms
2 c. water
salt and pepper to taste

Dice chicken into small cubes. Chop onion and celery very fine. Sauté all in olive oil until chicken is cooked. Transfer into a large pot - 5 qt. or larger. Add cooked rice and the remaining ingredients. Simmer till rice has expanded. Add salt and pepper to taste and more water as needed. Left over soup will thicken.