Chicken and Rice Soup

Chicken and Rice Soup
2 carrots, peeled and chopped

1 stalk celery

1 onion

2 tbs. olive Oil

1/4 tsp. Pepper

1/2 tsp paprika

1/4 cup rice

1 quart water

1 quart chicken stock

2 skinless chicken breasts

1 cup cauliflower puree

1/2 cup carrot puree

1 tbls cornstarch

2 tbls cream cheese at room temperature

1/4 cup lemon juice

1)  Chop veggies.  Heat olive oil in large stockpot over medium-high heat.  Add veggies, pepper, and paprika.  Cook until the veggies soften but do not brown, 6-8 minutes.  Add the rice and cook 1-2 minutes more.

2)  Add the water and broth and bring to a boil.  Add the chicken and cover.  Turn off the heat and let the chicken cook in the hot water until it's no longer pink, 25-30 minutes.  Once chicken is cooked through, remove and shred, then return to the pot.

3)  Stir the purees into the soup.  In a small bowl, mash the cornstarch into the cream cheese.  Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone.  Stir the soup and cream-cheese mixture back into the pot and warm through if necessary.  Stir in the lemon juice just before serving.