Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken; cut up |
5 cups | Water |
1 teaspoon | Salt |
½ teaspoon | Pepper |
1 medium | Onion; chopped |
2 cups | Celery; chopped |
2 cups | Potatoes; diced |
2 cups | Carrots; diced (up to) |
3 cups | Cooked rice |
4 \N | Chicken bouillon cubes |
1 pounds | Velveeta cheese |
Cook chicken pieces in water with salt, pepper, onion and celery for 1 hour, or until chicken falls off the bone. Remove chicken, skin and debone, and return chopped meat to broth. Add carrots, potatoes, rice and bouillon cubes. Cook over low heat for 1-½ hours. Cut up cheese and add to soup.
Heat until melted.
BUDDY & MITZI MCKINNEY
SAN ANGELO, TX
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .