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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3- to 4-pound) chicken, cut up |
8 cups water |
1 teaspoon salt |
1 teaspoon pepper |
1 onion, chopped |
2 cups diced celery |
2 cups diced carrot |
2 cups diced potato |
2 cups uncooked quick rice |
4 chicken bouillon cubes |
2 cups water |
1 (16-ounce) process cheese spread loaf, cubed |
Directions:
1. Bring first 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven.
2. Skin, bone, and chop chicken. Return chicken to broth. Add onion and next 6 ingredients.
3. Bring chicken mixture to a boil; reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Add cheese, and cook, stirring often, until cheese melts (do not boil).
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