Creamy Chicken and Rice Soup

Ingredients 

• 3 Chicken breasts

• 4 cups water  (enough to cover chicken as it boils)

• 5 bouillon cubes

• 2-3 finely diced carrots

• 2-3 finely diced stalks of celery

• 1 finely diced yellow bell pepper

• 2 T butter

• 2 cloves of garlic

• 1 can evaporated milk

• 4 oz grated Monterey jack or mozzarella cheese

• Water or milk 

Preparation

Boil chicken in water and bouillon.  Saute vegetables and garlic in butter.  When chicken is cooked remove chicken from water.  Add vegetables and  2 cups Minute Rice to chicken stock.  You can use 4 cups of precooked rice if you wish.  Bring to a boil.  Turn off heat.  Dice cooked chicken while waiting for rice to cook.  After ten minutes reintroduce chicken to stock, add  evaporated milk and cheese stirring blend.  Add stock, bouillon, or milk to desired consistency.