1 chicken, cut up
1 tsp. salt
1/2 tsp. pepper
2 c. celery, chopped
2 c. carrots, diced
4 chicken bouillon cubes
5 c. water
1 med. onion, chopped
2 c. potatoes, diced
2 to 3 c. cooked rice
1 lb. Velveeta cheese

Cook chicken pieces in water with salt, pepper, onion, celery for 1 hour or until chicken falls off bone. Remove chicken skin, debone and return coarsely chopped meat to broth. Add carrots, potatoes, rice and bouillon cubes. Cook over low heat until vegetables are tender. Cut up cheese and add to soup. Heat until melted. The cheese makes this soup.

P.S. I do my vegetables in the processor and I don't add the rice until the vegetables are tender.