2 qt. chicken broth
6 med. carrots, shredded
1 c. chopped celery
2 onions, chopped
1/4 c. flour
2 tsp. cornstarch
1/2 c. uncooked rice or 1 c. cooked rice
3/4 lb. Velveeta cheese

If using cooked rice, add it with cheese.

Saute vegetables in 2 teaspoons oil, just until soft, NOT brown.

Mix flour and cornstarch together, then stir into vegetables until blended. Combine this with hot chicken broth and add rice. Cover and simmer 15 to 20 minutes. Add Velveeta cheese and stir until melted.

I boil one fryer in 2 1/4 quarts of water. Use broth for soup and make chicken salad with chicken or debone and add to soup.