Chicken-Rice Soup - cooking recipe

Ingredients

1 (2 to 3 lb.) chicken
2 qt. water
1 c. long grain rice
2 carrots, sliced
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. chicken bouillon
2 tsp. salt
1/4 tsp. pepper
1 lb. Velveeta cheese

Preparation

Combine chicken and water in a Dutch oven; bring to boil. Cover, reduce heat and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth.
Let chicken cool.
Skin, bone and dice chicken; set aside.