1 (3-4 lb) chicken, cut up

8 cups water

1 t. salt

1 t. pepper

1 onion, chopped

2 cups diced celery

2 cups diced carrot

2 cups diced potato

2 cups uncooked quick rice

4 chicken bouillon cubes

2 cups water

1 (16 ounce) process cheese spread loaf, cubed

Bring first 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until tender.  Remove chicken, reserving broth in Dutch oven.  Skin, bone, and chop chicken.  Return chicken to broth.  Add onion and next 6 ingredients.  Bring chicken mixture to a boil; reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes.  Add cheese, and cook, stirring often, until cheese metls (do not boil).  Yield:  1 gallon.