Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pot over medium-high heat. Add chicken to hot pot. Season with rosemary, basil, and sage blend. Cook 3-4 minutes, or until lightly browned, stirring occasionally. (You'll finish cooking the chicken in Step 5.) Transfer chicken to a plate. Reserve pot.

Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. Cut into slices, about ½ inch thick. Slice celery across into pieces, about ¼ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) into pieces, about ¼ inch each.

Place 1 tbsp (2 tbsp for 4 servings) cornstarch and 1 tablespoon (2 tablespoons for 4 servings) water in a small bowl. Stir to combine.

Heat a drizzle of cooking oil in the pot used for chicken over medium-high heat. Add mushrooms and carrots to hot pot. Cook 2-3 minutes, or until veggies begin to soften, stirring occasionally. Add celery and onion to pot. Season with garlic powder, salt, and pepper. Cook 3-4 minutes, or until celery and onion begin to soften, stirring occasionally.

Transfer chicken to pot with veggies. Add 2 cups (4 cups for 4 servings) water, cornstarch mixture, cream cheese, and chicken stock concentrates. Stir to combine. Bring to a boil, then reduce heat to medium low. Simmer 3-4 minutes, or until soup has slightly thickened and chicken is fully cooked, stirring occasionally. Season with salt and pepper to taste.

Divide creamy chicken and mushroom soup between bowls. Enjoy!