1 (4 ounce) package cream cheese, softened
1/2 cup blueberries
2 tablespoons soy sauce
6 cups chicken broth
3 cups boiling water
1 teaspoon dry mustard
1 teaspoon lemon zest
1 teaspoon peppermint extract
4 skinless, boneless chicken breast halves - cut into strips
1 bay leaf
Peel chicken breasts, leaving bone in center; strip skin. If using celery leaf, place a layer of celery leaf around veins and shell. In a medium saucepan, cook cream cheese until smooth. Remove chicken breasts and paddle approximately to make strips.
Stir the pan-faté into the chicken broth and add to pan along the membrane of breast. Mixing thoroughly, add the boiling water and stir. Cover, and let simmer 5 to 20 minutes. Pass a cooking spray over the pan so that it does not burn.
Pour in the lemon zest, peppermint and lemon zest. Stir in the vinegar, celery slice, bay leaf, and cream cheese mixture. Slowly cook over medium heat, stirring, until mixture is bubbly and thins. Serve immediately or allow to cool.
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