Ingredients:

6 cups chicken stock

2 chicken breasts (boneless skinless)

2 bay leaves

2 stalks celery (chopped)

1 medium onion (chopped)

2 carrots (chopped)

salt (to taste)

1 teaspoon lemon pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

3/4 cups long grain rice (not quick cooking rice)

1/4 cup plain flour

1/2 cup milk

10oz can corn

Directions:

1. 1. Add everything to the crock pot except the rice, corn, flour and milk. Cover and cook for 8 hours.
2. 2. The chicken will cook in the broth and add more flavor to the soup. Halfway through cooking add the rice.
3. 3. About 30 minutes prior to serving, shred the chicken. In a small container with a lid shake together flour and milk really well and stir into soup. Add Corn.
4. 4. Let cook for 30 minutes more to allow the soup to thicken.

Bon Appetit!