Chicken Cheese Soup

Ingredients -

4 Boneless, Skinless Chicken Breasts (1-½ pounds) 10 cups Cold Water 4 cups Low-Sodium Chicken Broth 1 large White Onion, chopped 2 medium Carrots, grated 2 Celery Stalks, chopped 4 Chicken Bouillon Cubes 1 (8 ounces) jar Taco Sauce 1 cup Uncooked Rice 1 pound Velveeta Cheese, diced into small pieces Salt, to taste Fresh Ground Black Pepper, to taste

Preparation:

1. Add chicken breasts to large saucepan. Cover breasts with cold water. 2. Bring to a boil over medium-high heat. 3. Reduce heat to low. Simmer 20 minutes. 4. Remove chicken to cutting board. Cool and cut into bite-sized pieces. Set aside. 5. Add chicken broth and 8 cups of chicken cooking water to stockpot. 6. Add chopped white onion, grated carrots, chopped celery, bouillon cubes, and taco sauce to chicken stock. 7. Bring to a boil over medium heat. Stir in rice. 8. Reduce heat to low. Simmer 20 minutes. 9. Stir in chicken breast pieces. 10. Stir in cheese gradually until cheese is completely melted Soup Making Tip Carrots White rootlets on the orange section of the carrot indicate a carrot that is aging. Buy carrots that are free of these rootlets. Soup Making Tip Sautéed Vegetables Sauté vegetables in butter before adding to soups and your soups will taste better and cook faster. .

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