Chicken vegetable soup

Yield: 6 Servings

Measure 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

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, .

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