This recipe for Chicken and Rice Soup, by Erica Self, is from Wanda Pinkert's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 chicken or 5-6 chicken breasts 8 c. water 1 c. uncooked rice 1 c. carrots 2 potatoes 1 c. celery 1 c. onion 4 bouillon cubes 1 lb hot velvetta cheese
Boil chicken in water until done. Reserve stock. Cool and take chicken off bone and cut into bite sized pieces. Add chicken and vegetables to stock adding the buillon cubes. Cook over medium heat until vegetables are done. Add velveta cheese and simmer until cheese is melted.
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