1.Add chicken breasts to large saucepan. Cover breasts with cold water. 2.Bring to a boil over medium-high heat.
3.Reduce heat to low. Simmer 20 minutes.4. Remove chicken to cutting board. Cool and cut into bite-sized pieces. Set aside. 5.Add chicken broth and 8 cups of chicken cooking water to stockpot.
6.Add chopped white onion, grated carrots, chopped celery, bouillon cubes, and taco sauce to chicken stock. 7.Bring to a boil over medium heat. Stir in rice.
8.Reduce heat to low. Simmer 20 minutes. 9.Stir in chicken breast pieces. 10.Stir in cheese gradually until cheese is completely melted.
Originally Submitted
3/1/2011
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