This is like cheesy chicken rice and broccoli casserole, but in soup form. It’s easy and very filling on a cold winter day.

3 chicken leg quarters (Or three drumsticks and three thighs or 3 chicken breasts.)

6 cups water

one small onion, diced

1 cup rice, cooked

1 sixteen ounce bag frozen broccoli (Or broccoli and cauliflower or broccoli, cauliflower and carrots.)

4 ounces process American cheese, cubed (Aka Velveeta or 1/2 cup cheese sauce aka Cheeze Whiz or 6 slices process American cheese.)

seasonings to taste (I used salt, pepper, Mrs Grass Table Blend and chicken soup base.)

Place chicken, onion and water in a large soup pot and bring to a boil. Reduce heat and simmer about twenty minutes or until chicken is cooked all the way to the bone. (I used my new pressure cooker for this step. Thanks again Michael!) Remove chicken, debone and shred or cube meat.

Return chicken to broth. Stir in the rice, vegetables, cheese and seasonings of your choice. Simmer over medium heat until vegetables are hot and cheese is melted.

Servings: About 8 1 1/2 cup servings

Tips: Serve this with some hot, crusty French bread.

You could add a can of cream of mushroom or cream of chicken soup as a thickener, if desired.

Frozen green beans, peas, lima beans, asparagus, Italian broad beans, corn or edamame would be good in this soup.

This soup freezes very well. Portion out servings in microwave safe bowls with lids, label and freeze for up to two months. Pop one in your lunch bag with a side of baby carrots and peanut butter or ranch dip, and some crackers or a roll. Add a fruit juice or some fresh fruit for a complete lunch.