Carbonada

1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
2 potatoes, not peeled, chopped
1 carrot, chopped
1 green or red pepper, chopped
1 large tomato, chopped
4 cups chicken broth
1/2 cup dry white wine
1 pinch paprika
small handfull fresh dill, chopped
small handful fresh oregano, chopped
juice of half a lemon
1 cup cooked and shredded chicken
1-2 cups cooked brown rice

Saute onions, garlic, and celery until soft. Add paprika, potatoes, carrots, peppers and tomatoes. Cook for five minutes. Add broth and wine, simmer about one hour. Add cooked chicken, fresh herbs and lemon juice. Cook for five more minutes. Divide rice between the bowls and pour soup on top.

Served with cinnamon baked apples and pears.