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Chunky Chicken & Rice Soup




Source of Recipe


MOM
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cubed
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 cup coarsely chopped carrot
2 cups water
1 can (14-1/2 ounces) chicken broth
1 cup White Rice, uncooked
1/2 pound (8 ounces) VELVEETA Pasteurized Prepared Cheese Product, cut up
Salt and pepper

Spray large saucepan with no stick cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 minutes. Add vegetables. Cook 5 to 7 minutes or until chicken is thoroughly cooked and vegetables are tender, stirring occasionally.

Stir in water, broth and rice. Bring to boil; simmer 10 minutes.


Add Velveeta; stir on low heat until Velveeta is melted. Season to taste with salt and pepper.