Creamy Chicken and Rice Soup
4 Tbsps. butter 1 10oz pkg. shredded carrots 1 medium onion, diced Salt and pepper, to taste 2-3 cups Minute brown rice, this will depend on how much rice you want vs how much you want it more like soup; 2 cups rice for a lot of broth; 3 cups for more of a ricey dish with little leftover moisture 1 small onion, diced 1-3 tsps. garlic powder, more or less to taste 2 Tbsps. dried parsley flakes 8 cups chicken stock or broth 2-3 chicken breasts, cut into bitesized pieces 1 8oz block Velveeta Queso Blanco Melt butter in large soup pot over medium heat. Add carrots and onion and season with salt and pepper. Place lid on pot and cook until carrots are tender about 6 minutes, stirring occasionally. Add garlic powder and parsley and mix. Add chicken stock and mix well. Season chicken pieces with pepper and add to pot. Cook 15 minutes. If stock begins to boil, reduce heat so it doesn’t boil over. Keep it at simmer. Add rice and cook another 10 minutes, stirring occasionally. Add Velveeta and allow to melt completely. Taste and adjust flavors if desired. Allow to sit 10 minutes. This dish will thicken up as it sites. Serve hot with cornbread if desired. To reheat, add more broth as needed.
