Finely chop the onion, carrots and celery.

Spray a stock pot with Pam Olive Oil Spray.

Add onion, carrots and celery to the pot and spray another coat of the olive oil spray on top of the chopped vegetables.  Toss to coat.

Add parsley flakes and garlic and combine.

Cook vegetables and spices on medium low heat (4 setting on my electric stove) until veggies are tender, about 15-20 minutes.  Stir occasionally to keep from sticking to the bottom of the pot.

When vegetables are tender, add chicken stock, water, Better than Bouillon and bay leaves.  Continue to cook, stirring occasionally for another 20 minutes.

Remove bay leaves and add chicken, corn and cauliflower rice.  Cook for an additional 15 minutes.

Add instant mashed potatoes and stir.  Cook for 10 minutes, stirring occasionally.