Fresh Friday Guest: Creamy Chicken Soup

1 lb. boneless, skinless chicken breast cooked in pan with oil until brown and then shredded in to bite size pieces (or use 1/2 of a rotisserie chicken)

56 oz. chicken broth

1 bay leaf

1 chopped onion

Bring the above to a boil and then add the following:

1 cup rice

2 peeled carrots, chopped into 1/2 inch slices

2 stalks of celery, chopped into 1/2 inch slices

10 oz. bag frozen veggies (corn, carrots, peas etc)

8 ounces cream cheese

Cook until rice is done.

Emily brought over a big pot of this soup and it was divine. I'll be adding it to my recipe rotation asap.