Larry's Chicken Florentine Soup

I've had a couple of requests for the recipe for my Chicken Florentine Soup.
I really don't have a recipe, I just threw some stuff together.
But this is about as close as I can get:    (you can cut it in half, if ya just want enough for two)

INGREDIENTS:

1/4 cup of chopped bell peppers ( I used a mix of Red and Green, for color)
1/4 cup of chopped green onions ( using the onion and about half of the green stalk)
1/4 cup of finely chopped carrots
2 stalks of chopped celery
1 teaspoon of salt
1/4 teaspoon of black pepper
4 Tablespoons of cooking oil ( I use Extra Virgin Olive Oil)
2  6oz. cans of chicken (drain the water off)
2  10.5oz. cans of Campbell's Cream of Chicken Soup (with 3 cans of water added)
1 cup of uncooked white rice
1/4 stick of butter
1/8 teaspoon of Italian seasoning (Optional)

DIRECTIONS:

Using a 2 quart or larger sauce pan, on medium heat, add the oil,  the bell peppers, onions, carrots and celery.
Saute the veggies until the onions are clear. (careful, don't burn the veggies, stir frequently)

Add salt and black pepper.

Add 2 cans of Cream of chicken soup, 3 cans of water, and White rice, and butter.

Simmer on med heat for about 25 minutes, or until the rice is done.

Add the 2 cans of chicken meat.  Simmer another 5 minutes, using a spoon to break up the chicken as it heats in the soup.  This is when ya add about a 1/8 teaspoon of Italian Seasoning, if you want it.

Turn off the heat and let the soup set on the stove and cool to an eating temp. Stir until boiling stops.

Hope ya like it.