Cheesy Chicken and Rice Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Shredded, Cooked Chicken
• 1 cup Cooked Rice
• 4 cups Water
• ½ 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Chop the onion, carrots, celery and zucchini into bite-sized pieces, about 15 minutes.

2. Add the water and chicken bouillon cube to a slow cooker and stir until the cube dissolves.

3. Add the chopped onion, carrots, celery and zucchini to the slow cooker.

4. Add the Rotel tomatoes with their liquid, the shredded cooked chicken and the cooked rice, then stir to combine.

5. Cover and cook on low for about 2 1/2 to 3 hours, until the vegetables are tender and the soup is steaming hot throughout, at least 165°F (74°C).

6. Stir in the cubed Velveeta until fully melted and smooth, about 10 minutes with the lid on, then serve hot.