Guest Author - Monica Talley

Chicken Cheese Soup

Serves a crowd

2 whole chickens
16 cups water
10 chicken bouillon cubes
2 cups sliced carrots
2 cups sliced celery
1 onion chopped
¼ cup fresh parsley chopped
2 cups minute rice uncooked
1 (1pound) can diced tomatoes with green chilies
2 pounds Velveeta

Simmer the chicken and water in a large stockpot with bouillon cubes until the meat falls away from the bone, about 45 minutes. Cool the chicken, reserving the broth. Discard the bones and shred the chicken. Add the sliced carrots and celery, chopped onions and parsley, minute rice and tomatoes to the broth and simmer for 30 minutes. Add the chicken and cheese just prior to serving. Stir until blended.