Recipe: Hearty Chicken and Rice Soup (Kraft Velveeta, 1979)

HEARTY CHICKEN AND RICE SOUP


2 chicken bouillon cubes
2 cups boiling water
1/2 cup celery slices
1/2 cup carrot slices
1 1/2 cups cooked rice
1 1/2 cups chopped cooked chicken
1 (4 oz.) can mushrooms, drained
3/4 lb. Velveeta Pasteurized Process Cheese Spread, cubed

Dissolve bouillon cubes in water; add celery and carrot. Cover; simmer 20 to 25 minutes or until vegetables are tender.

Add remaining ingredients; stir until process cheese spread melts.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe pamphlet: Good Ideas Keep Popping Up #8: 40 mouth-watering Velveeta recipe ideas from the Kraft Kitchens, Kraft, Inc., 1979