"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Bradley
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts
1 chopped onion
1 stalk of celery
2-3 diced carrots
4 bouillon cubes
1 cup taco sauce, 1/2 mild, 1/2 hot
1 1/2 cups minute rice
2 lbs. velvetta
salt and pepper

Directions:
Directions:
Boil chicken in 16-18 cups of water until done, remove chicken from bone set aside. Add carrots, celery, and onion to water, cook until tender.
Add back in the chicken, bullion cubes, taco sauce and velvetta. Let simmer. Add in minute rice until done, salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hrs.
Personal Notes:
Personal Notes:
I thicken with a corn starch mixture.
About 2-4 Tbsp. of corn starch in a cup mixed with cold water. Stir in soup and boil until it thickens a little.

 

 

 

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