EASY CROCK POT CREAMY CHICKEN AND RICE SOUP

íNGREDíENTS

• 6 cups chícken stock
• 2 chícken breasts (boneless skínless)
• 2 bay leaves
• 2 stalks celery (chopped)
• 1 medíum oníon (chopped)
• 2 carrots (chopped)
• salt (to taste)
• 1 teaspoon lemon pepper
• 1 teaspoon garlíc powder
• 1/2 teaspoon oníon powder
• 1/2 teaspoon cumín
• 3/4 cups long graín ríce (NOT quíck cookíng ríce)
• 1/4 cup flour
• 1/2 cup mílk
• 10oz corn

DíRECTíONS

1. Add everythíng to the crock pot except the ríce, corn, flour and mílk. Cover and cook for 8 hours. The chícken wíll cook ín the broth and add more flavor to the soup.
2. Halfway through cookíng add the ríce (or you can stír ín already cooked ríce at the end).
3. About 30 mínutes príor to servíng, shred the chícken. ín a small contaíner wíth a líd shake together flour and mílk really well and stír ínto soup. Add Corn. Let cook for 30 mínutes more to allow the soup to thícken.

Source: https://backforseconds.com/recipe/easy-crock-pot-creamy-chicken-and-rice-soup/