Cheesy Chicken and Rice Soup

• 2 cups Shredded, Cooked Chicken
• 1 cup Cooked Rice
• 4 cups Water
• 1/2 cups Chopped Onion
• 3 whole Carrots, Chopped
• 3 stalks Celery, Chopped
• 1 whole Zucchini, Chopped
• 1 can (15 Oz. Size) Rotel Tomatoes
• 8 ounces, fluid Velveeta Cheese, Cubed
• 1 cube Chicken Bouillon
• Salt And Pepper, to taste

1. Combine chicken and rice in a pot over medium-low heat.
2. Add the water.
3. Add chopped vegetables and Rotel to pot and continue cooking until vegetables are tender.
4. Add cubed Velveeta and chicken bouillon.
5. Simmer until cheese has melted.
6. Add salt and pepper to taste.

chicken, water, onion, carrots, stalks celery, zucchini, tomatoes, velveeta cheese, chicken bouillon, salt

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-and-rice-soup/ (may not work)