Cook chicken breast until long longer pink in middle. Shred into small pieces

Put oil, onions and carrots in large pot. Cook until onions are soft.

Add in shedded chicken, broth or bullion cubes and water. Bring to a boil the simmer for 15 min.

Add in milk, cream cheese, peas and rice. Turn up to medium heat and stir until cream cheese melts.

Mix flour with 1/4 cup of milk and add to pot simmer again for 15 min.

Add in salt and pepper to taste. Once rice is soft enjoy.