Cheesy Vegetable Soup

Recipe from

Southern Living


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


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.

Skin, bone, and chop chicken. Return chicken to broth. Add onion and next 6 ingredients.

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).

Malinda McDaniel, Memphis, Tennessee,

Southern Living

November 1997
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