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Chicken Vegetable Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soup 6 Servings

INGREDIENTS

1 Chicken; cut up
5 c Water
1 ts Salt
1/2 ts Pepper
1 md Onion; chopped
2 c Celery; chopped
2 c Potatoes; diced
2 c Carrots; diced (up to)
3 c Cooked rice
4 Chicken bouillon cubes
1 lb Velveeta cheese

INSTRUCTIONS

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 1-1/2 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,
http://www.erols.com/hosey.

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