Ingredients
Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
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.
Source: BackForSeconds
- 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 flour
- 1/2 cup milk
- 10oz corn
Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
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.
Source: BackForSeconds