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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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The secret ingredient is Velveeta cheese - makes it a rich soup Ingredients:
2 stalks celery, diced |
1 medium onion, diced |
1 cup diced carrot |
1 whole chicken |
water |
cavenders all purpose greek seasoning |
1 cup brown rice |
4 chicken bouillon cubes |
8 ounces velveeta cheese |
Directions:
1. In case you have never cooked with a whole chicken before - take out the innards.
2. Place chicken in a large pot and add enough water to cover the chicken.
3. Add celery and onions.
4. Simmer over medium heat until the chicken is about to fall apart - about 2 hours.
5. Remove the chicken (draining the cavity back into the pot) to a baking dish.
6. Break off the wings, legs and thighs, split open the breast, and allow it to cool a few minutes.
7. Pick the meat apart into bite size pieces and add back to the pot, discarding the skin.
8. Add brown rice, carrots, Cavender's.
9. Simmer 25 minutes, add the Velveeta.
10. Simmer another 20 minutes.
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