Chicken Rice Soup

2 cubes of Knorr chicken boullion
1 cube of Knorr vegetable boullion
7 cups of water
1 cup par-boiled rice (like Uncle Ben's)
1 whole rotisserie chicken, or 4 boneless, skinless breasts, cooked and shredded
3 celery ribs, diced
1 small yellow onion, diced
2 medium carrots, diced
1 Tbsp olive oil
1 Tbsp. butter

Place a heavy soup pot over medium high heat and add the olive oil and butter.  Once the butter is melted and bubbly, add the onions, celery, carrots, and saute for 3 minutes.  Add the water and boullion cubes and heat to boiling, then add the rice, cover, reduce the heat to a simmer, and cook for 20 minutes.  Check to be sure the rice is tender and then add the chicken.  Simmer for an additional 10 minutes.  If desired, add a cup of water if you like more broth, allow to heat through, and then serve.