Heat a large Dutch oven over medium heat and add butter and oil.

Add onion, carrots, celery and uncooked rice. Cook 6-8 minutes or until the vegetables have softened and the rice begins to pop. Stir often.

Add baking soda, thyme and wine. Cook 1 minute, stirring often.

Add 4 cups broth, salt and pepper and bring mixture to a boil. Reduce heat to low (simmeand cover. Cook, covered, 30 minutes. Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.

Remove the lid, add cream and chicken and cook 30-60 minutes or until the soup reduces and thickens.

(If the soup is too thin, whisk in 2 tablespoons flour or cornstarch that has been mixed with ¼ cup cold heavy cream. Bring just to a boil, reduce heat to low and cook until soup has desired consistency.)

(If soup is too thick, add an additional 1-cup broth.)

Season, to taste, with kosher salt and freshly ground black pepper.

Enjoy!