In a large soup pot heat olive oil over medium high heat. Add chicken thighs and brown on both sides, about 4-5 minutes each. You might have to cook the chicken in a couple batches because you don’t want to crowd the pot. Remove chicken and set aside. In the same pot add the wine to deglaze the pan. Then add carrots, celery, onion, garlic, and thyme. Cook for about 5 minutes or until fragrant and they softened a bit. While the vegetables are cooking chop the chicken into bite size pieces. Add chopped chicken, rice, chicken stock, and milk into pot. Bring to a boil then let simmer for about 20 minutes. Add in the salt and pepper. Give it a taste. Add more salt and pepper if needed. Serve in bowls and grate parmesan/Romano cheese on top

Tip: This soup can be made completely ahead of time and stored in the refrigerator or frozen. You can freeze in larger containers or freeze using the muffin pan freezer method for portion control. Reheat in microwave or on stove.