Chicken Corn Soup

2 quarts chicken broth
1 1/2 to 2 cups chopped celery
1 chopped onion
1 can chopped chicken (12.5 ounces)
1 can cream of chicken soup
1/2 cup brown rice
1/2 teaspoon coarse black pepper
1/2 teaspoon coarse Kosher salt
1/2 teaspoon cilantro
1 cup frozen whole kernel corn

Add all to crock pot and cook on high about 3-4 hours until vegetables are cooked to liking.  I used what I had on hand so feel free to substitute various forms of chicken and broth (don't go buy what I used specifically if you have something else on hand).  I did not drain the canned chicken.  This would be considered chicken corn chowder except I did not add  cheddar cheese.  I wanted to use cream of cheddar soup but did not have it so used cream of chicken instead.