| 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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