Add carrots, onion, celery, seasonings, bay leaf, and potatoes to 4 cups water in a large pot over medium high heat. Cook for 25 minutes or until veggies are tender.
Add pre-cooked shredded chicken breast, stir, then add in softened cream cheese. Cook for an additional 5-10 minutes.
Reduce heat to a simmer until ready to serve.
Notes
store leftovers in the fridge in a sealed container for up to 3 days.
freezing is not recommended for this soup since it contains dairy.