Creamy Chicken & Rice Soup

Ingredients
4 to 6 boneless skinless chicken thighs or 3 to 4 boneless skinless chicken breasts
4 cups chicken broth or 1 quart container
1 cup brown or white rice
1 cup chopped carrots
1/2 onion chopped
1/2 cup chopped celery
1 garlic clove minced
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
2 bay leaves
2 cups milk
2 tbsp corn starch
4 oz cream cheese

Instructions
Place all the ingredients except the last 3 into a slow cooker and cook on high for 4 hours or on low for 6 hours. Remove the chicken and shred using two forks and then place chicken back into the slow cooker. Add corn starch to the milk and pour into the slow cooker. Add the cheese and allow to melt. Stir everything until well combined and cheese is completely melted.

Thyme to Cook WV