Cheesy Vegetable Soup

Ingredients

• 2 cups carrots diced
• 2 cups celery diced
• 3 pound meat from a rotisserie chicken 
• 4  chicken bouillon cubes 
• 1  onion chopped
• 1 teaspoon pepper 
• 16 ounce process cheese spread loaf cubed
• 2 cups potatoes diced
• 2 cups rice uncooked quick
• 1 teaspoon salt 
• 2 cups water 
• 8 cups water 

Equipment

• dutch oven

Directions

1. Bring first 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender.
2. Remove chicken, reserving broth in Dutch oven.
3. Skin, bone, and chop chicken. Return chicken to broth.
4. Add onion and next 6 ingredients.
5. Bring chicken mixture to a boil; reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes.
6. Add cheese, and cook, stirring often, until cheese melts (do not boil).