4 Chicken breasts
8 c Water
10 Chicken bouillon cubes
1/2 c Chopped onion (I used 1/4 c.
- dried onion
1/4 c Parsley (I used 2 TB dried)
1/2 ts Pepper
2 qt Water
6 Carrots; sliced
4 md Potatoes; peeled & cubed
6 oz Noodles (fettuccine works
-- best)
3/4 lb Velveeta
3/4 c Minute (instant) rice
1. Cook together until chicken is done: 8 cups water,4 chicken
breasts, 10 chicken bouillon cubes, 1/2 cup chopped onion (I used
1/4 cup dried onion), 1/4 cup parsley (I used 2 TB dried parsley), &
1/2 tsp. pepper. Remove chicken from broth. Cool and cube. Add in at
step #6.
2. To broth add and bring to a boil: 2 quarts water
3. Add and cook for 10 minutes: 6 carrots, sliced
4. Add and cook 10 minutes, or until done: 4 medium potatoes, peeled
and cubed and 6 ounces noodles (broken up fettuccine noodles work
best)
5. Remove from heat and add: 3/4 lb. Velveeta (I use the light
Velveeta)
6. Add: 3/4 cup minute (instant) rice and cubed chicken.
7. Stir, cover and let stand for 10 minutes before serving.
