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Chicken Soup (Aunt Jean Lefever) Recipe

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This recipe for Chicken Soup (Aunt Jean Lefever), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Maskew


4 chicken breasts
6-8 cups of water
1 tbsp. salt
1 tbsp. pepper
1 medium onion chopped
2 cups diced celery
2 cups diced carrots
2 cups diced potatoes
2 cups minute rice
4 chicken bullion cubes
16 oz. Velveeta cheese

In a large pot add 6 to 8 cups of water, chicken breast, salt and pepper. Bring to boil and simmer for one hour. Remove chicken let cool and chop up. Add to the pot of water - onion, celery, potatoes, carrots, minute rice, chicken bullion cubes. Bring to a boil and cook for 30 minutes.

In a medium pot boil 1 3/4 cups of water, reduce heat to simmer, add Velveeta cut into cubes, stir until creamy. Add to soup

*Do not let soup boil after cheese




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