Chicken vegetable soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Chicken bouillon cubes | |
| 1 | pounds | Velveeta cheese |
Directions
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, .