Recipe - Chicken Vegetable Soup

1 Chicken; cut up
5 cup Water
1 teaspoon Salt
One half teaspoon Pepper
1 md Onion; chopped
2 cup Celery; chopped
2 cup Potatoes; minced
2 cup Carrots; minced
2 (up to)
3 cup Cooked rice
4 Chicken bouillon cubes
1 pound 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 1One half hours. Cut up cheese and add to soup.
Heat until melted.

BUDDY & MITZI MCKINNEY

SAN ANGELO, TX

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.