Cook the rice according to package instructions. Once rice is cooked through, add butter, fluff with a fork, and set aside.

Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. Remove and let rest for 10 minutes, then use 2 forks to dice or shred.

Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 4 minutes.

Add the onions, carrots, celery, and butter. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes.

Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Add the ½ bouillon cube and bring to a boil, then reduce to a simmer.

Add the chicken back along with any juices from the plate. Cover partially and simmer gently for 15 minutes.

Add the spinach and let it wilt, about 2-3 minutes.

Spoon the rice into serving bowls and ladle the soup on top. If you don’t anticipate any leftovers, add the rice right to the soup pot and stir to combine, then serve!