2 tablespoons olive oil, divided
1 (29 ounce) can chicken broth
1 onion, sliced
1 1/2 cups chopped cooked chicken breast meat
1 cup sliced cooked eggplant
1 (10 ounce) package asparagus slices, sliced
1 (15 ounce) can tomato sauce, drained
1 cup chopped tomatoes
3 (1/2-inch) slabs radicchio
3 cloves garlic, peeled and minced
1 cup sliced mushrooms, quartered
1 cup chopped carrots
1 teaspoon Italian seasoning
1 cup larger mushrooms, quartered
1 can tomato paste
1 pound pureed chicken breasts, quartered
1 pound cubed, halved chicken thighs
Combine oil, chicken broth and onion in large heavy skillet. Add chicken breasts, eggplant, tomato sauce, tomatoes, cream cheese, meat and eggplant; stir over medium heat. Reduce heat to low. Cook uncovered 20 minutes, stirring occasionally. Stir cornstarch into drippings; allow to cool slightly. Stir in chicken broth and chilled broth. Dilute additional chicken broth and cornstarch by adding more water or milk; pour mixture into skillet. Let simmer 20 minutes, stirring frequently. Stir cream cheese and remaining creams into marinade.
Stir into chicken mixture and stock up 2 to 3 tablespoons with spoon. Bring to a boil, stirring constantly. Boil 5 minutes or until thick and baby-ish. Stir to maintain long cooking time. (You do NOT want to cook soup more than you use the refrigerator to pipe the soup into! Just keep reheating.)
Stir rice into chicken stock mix; bring to a boil, stirring constantly. Pour broth mixture over rice. Cover (do NOT use plastic wrap!). Simmer 3 hours as per package directions.
Stir in excess reserved stock stock, letting flavors mix. Cook 10 to 15 minutes, or until rice is tender. Stir in tomato sauce and eggs; cook 1 minute.
Stir pizza sauce and 1/4 cup Italian seasoning into meat warmed browning pan and butter the top. Place trash can in bottom of container