• In a large dutch oven, heat olive oil over medium-high heat and add the onion, carrots, celery, mushrooms and thyme. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 8 to10 minutes, or until the vegetables have softened and the mushrooms are no longer giving off moisture.
• Add rice and toast for 1 to 2 minutes, or until it smells nutty. Add chicken stock and chicken breast and bring to a boil. Season with the remaining salt and pepper. Reduce heat to a simmer, then cover and cook for 30 minutes. Remove chicken from the pot and place on a cutting board. Shred with two forks.
• Continue cooking the soup for 15 minutes more, until the rice is tender. Return the shredded chicken back to the soup and stir to combine.
• Add 1 cup water and white beans to a high-speed blender and process until smooth. Add bean mixture to the pot and cook for 5 minutes, then season to taste and serve.

To freeze soup

• If you wish to freeze this for a later use, cool the soup to room temperature, then pack into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. To use from frozen, defrost the container overnight in the fridge. When ready to serve, place contents in a large pot and bring up to a boil before serving.