Perfect Chicken Rice Soup

20oz. chicken thighs trimmed of fat

2T coconut oil

2 big celery ribs

5-6 garlic cloves

3 scrubbed carrots

⅓ red sweet pepper

¾c white long grain rice

⅓c white wine or Vodka

2T Penzey's Shallot Pepper

1-2T Better Than Bullion - Chicken

½ bunch of curly parsley

celery tops

4-5c water

Trim all the fat off the chicken, then saute' in the coconut oil with the chopped vegetables and rice.  After the vegetables become a little translucent, add the wine or Vodka.  Stir and saute' a while longer then add the remaining ingredients in this group.  Simmer, covered another 45 minutes until the rice and vegetables are cooked.  Cover and shut off the heat.

Ladle into big bowls and feel this chasing away any lingering viruses! . . . Lin