N** Creamy Crockpot Chicken & Rice Soup

By KathyT

Ingredients

• 6 cups chicken stock
• 2 chicken breasts (boneless skinless)
• 2 bay leaves
• 2 stalks celery (chopped)
• 1 medium onion (chopped)
• 2 carrots (chopped)
• 3/4 cups long grain rice (NOT quick cooking rice)
• salt (to taste)
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 cup flour
• 1/2 cup milk
• 10 oz corn

Details

Adapted from backforsecondsblog.com

Preparation

Step 1

Step 1
Add everything to the crock pot except the corn, flour and milk. Cover and cook for 8 hours. The chicken will cook in the broth and add more flavor to the soup.
Step 2
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. Let cook for 30 minutes more to allow the soup to thicken.