Place carrots, celery, garlic and onion in a stock-pot with butter and cover.
Sautee over low heat until tender. Add mushrooms and stir to combine.
Cover for 5 minutes and let the mushrooms release their juices.
Uncover and let the liquid reduce by half. Add chicken stock (or broth), chicken base and rice.
Recover and let simmer over low heat for 40-50 minutes.
While the soup is cooking, mix softened cream cheese and Vitality Oils together in a small bowl. Add a couple of spoonfuls of hot liquid from the pan into the cream cheese mixture. Stir.
Remove pot from heat and whisk both cream cheese mixture and heavy cream into the pot until fully incorporated and smooth. Add in chicken.
Return soup to heat just until it begins to simmer.
Remove from heat and serve.