My New second favorite soup

I found this in a Rachel Ray mag and changed it up just a little bit:

Creamy Chicken and Rice Soup

-2 tablespoons EVOO
-1 lb skinless boneless chicken breasts
-salt and pepper
-3 Carrots, sliced crosswise
-1/2 cup long-grain rice, rinsed (uncooked as recipe is written,
but use already cooked rice at the end if you have some)
-One 16 ounce package frozen black-eyed peas
-One 32 ounce container chicken broth
-One 9 ounce package frozen creamed spinach
(I cant find this, so I just use regular frozen spinach and remove the
"Creamy" from the title)
-French Baguette for serving

1. Season chicken with salt and pepper and bake it or fry it up in the pan. Transfer to a plate. Put carrots, rice (if uncooked), rice and beans in a large put and cook for about a minute. Add chicken broth and 2 cups water. Bring to a simmer over high heat then lower the heat and simmer until the rice and beans are tender (about 20 minutes)
2. Meanwhile, shred or cube the chicken. Add to the soup along with the spinach (add rice here if already cooked) and cook for 5 minutes; season with salt and pepper. Serve with the baguette.

Of course, I tear the bread into the soup and it tastes awesome!