1 tablespoon vegetable oil
1 pound chicken, cut into pieces
1 onion, chopped
1 small red bell pepper, chopped
6 carrots, cut into 1/4 inch chunks
3 stalks celery, chopped
1 cup chicken broth
1 1/2 cups water
1 teaspoon crushed wine (optional)
1 cup shredded mozzarella cheese
Heat oil in a large saucepan over medium heat. Add chicken, onion and red pepper. Cook and stir 10 minutes. Combine carrots, celery and chicken broth; mix well. Remove from heat and stir in water, chicken broth and wine. Add chicken, broth mixture and cheese. Bring to a low boil. Reduce heat to medium.