Soups:

Cheesy Veggie Soup

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Ingredients

3-1/2 to 4-pound chicken, cut up
8 cups water
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
2 cups celery, diced
2 cups carrots, diced
2 cups potatos, peeled and diced
2 cups uncooked rice
4 chicken boullion cubes
16 ounces Velveeta cheese, cubed

Instructions

Bring first four ingredients to a boil in a Dutch oven. Reduce heat, cover and simmer 1 hour until tender. Remove chicken but reserve broth in pan. Skin, bone and chop chicken, then return to broth. Add onion, celery, carrots, potatoes, rice and boullion cubes. Bring mixture to a boil, reduce heat and simmer 1-1/2 hours, stirring occasionally. Add cheese and cook, stirring often until cheese melts (do not boil). Makes 1 gallon.2

Judy DePorter
Milan