Heat one to two tablespoons olive oil in a six-quart pot over medium-high heat until very hot.

Pat the chicken cubes dry, sprinkle with salt and pepper, and add to the pot to sear. Cook for four minutes, stirring once or twice, until no longer pink. Transfer to a bowl.

Deglaze the pot with the wine; cook for

four minutes or until reduced by half. Stir

once or twice to get the chicken bits that

are stuck to the pan. Pour the wine over the chicken cubes and set aside.

Heat two tablespoons olive oil in the same pot. Add onion, celery, and carrots. Sauté for five to seven minutes, stirring occasionally. Add the garlic and zucchini and sauté for another two minutes.

Add the seasoning and flour and toss to

coat all veggies. Cook for about two minutes. Add the soup mix dissolved in water and soy milk. Bring to a boil.

Lower heat and add the reserved chicken cubes and wine. Cook for 20 minutes.

Add peas and/or corn and continue cooking for another 15 minutes. Remove from heat. Taste and adjust seasoning if necessary. Add parsley or dill and let steep for a few minutes.