| | Directions | | Cook chicken pieces in water with salt, pepper, onion and celery for 1 hour or until chicken falls off bone. Remove chicken, skin, debone and return chopped meat to broth. Add carrots, potatoes, rice and bouillon cubes. Cook over heat for 1 1/2 hours. Cut up cheese and add to soup. Heat until melted. I used boneless chicken breast (4) instead of the whole chicken and added canned chicken broth to make it thinner. |
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| Ingredients | | - |  | 1 chicken, cut up |
| - | | 5 cups water |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 Onion,Chopped (Medium) |
| - | | 2 cups celery, chopped |
| - | | 2 cups potatoes, diced |
| - | | 2 cups Carrots, diced |
| - | | 2 cups cooked rice |
| - | | 4 chicken bouillon cubes |
| - | | 1 pound Velveeta Cheese |
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