Title: Chicken Vegetable Soup
Categories: Soup
Yield: 6 Servings

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
2 -(up to)
3 c Cooked rice
4 Chicken bouillon cubes
1 lb 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 1-1/2 hours. Cut up cheese and add to soup.
Heat until melted.

BUDDY & MITZI MCKINNEY

SAN ANGELO, TX

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.