Chicken and Rice Soup (click HERE for recipe)
5-6 chicken breasts
2 boxes of chicken stock
2 boxes of fast cook Uncle Ben's Long Grain and Wild Rice
3 cups of milk (not skim but you could use half/half also)
8 oz of Velveeta cheese, cubed
Pour the chicken stock in large pot. This makes a big pot of soup. This pot is a wonderful option to use for this soup! It is also great price!
Place chicken breasts in the stock and bring to a boil. Cook until the breast pull apart easily. Remove the breasts and let them cool. Pour the rice and the packet of spices into the boiling water. Cook for 5 minutes. Add the cheese until melted.
Some people prefer their soup thicker and some thinner. Pour the milk in a cup at a time and decide if 3 cups works for you. Just know that it will thicken as it stands so whatever consistency you choose remember it will be thicker in the end.
Pour in the milk and warm through. Pull the chicken apart and place back in the the soup pot. Let the soup cook for 5 more minutes. Serve hot.