Saturday, February 14, 2009

Cheesy Chicken Soup

It's been a while since I've made this one, but not because it isn't delicious. In fact, it might be on the menu next week. It's easy and tasty. Even my husband, who isn't fond of soups, likes this one because of the cheese. :) Enjoy!

Cheesy Chicken Soup

3-4 pounds of chicken 2 cups potatoes, diced
8 cups water 2 cups uncooked quick rice
1 tsp. salt 4 chicken bouillon cubes
1 tsp. pepper 2 cups water
1 small onion, chopped 16 oz. Velveeta cheese, cubed
2 cups celery, diced
2 cups carrots, diced

1. Bring chicken to a boil with salt and pepper, reduce heat and simmer for 1 hour.
2. Remove chicken, reserve the broth. Chop chicken into small pieces and return to the broth.
3. Add remaining ingredients except cheese. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 ½ hours.
4. Add cheese and cook, stirring often until cheese melts. Do not boil.

**Freezes well**

From Debbie Parr/FCS cookbook

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