Photo: Tina Cornett
Yield:
1 gallon
Recipe from
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
Preparation
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).
November 1997
