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Cheesy Vegetable Soup

Photo: Tina Cornett
Yield 1 gallon


  • 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

How to Make It

  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).