Cheesy Chicken and Rice Soup
Total time
Author: Molly (from Debbie Tracy)
Serves: 6-8
- 2 cups shredded, cooked chicken
- 1 cup cooked rice
- ½ c. chopped onion
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 zucchini, chopped
- 1 (15oz.) can mild Rotele tomatoes
- 4 c. water
- 8 oz. Velveeta cheese, cubed
- 1 cube chicken bouillon
- salt and pepper to taste
- Cook chicken and shred. Set aside.
- Cook rice.
- Combine chicken and rice in a pot on medium-low. Add 4 c. water
- Then cut up vegetables and add to the pot. Add Rotele.
- After vegetables are tender, add cubed Velveeta. Add chicken bouillon.
- Simmer until cheese has melted. Add salt and pepper to taste.
Recipe by The Gingham Apron at https://www.theginghamapron.com/cheesy-chicken-and-rice-soup/
3.2.2885