Ingredients:
4 boneless, skinless chicken breast halves
5 chicken bouillon cubes
1 small onion, finely chopped
2 Tbsp parsley
½ tsp pepper
8 cups water
6 carrots, peeled and chopped
4 medium potatoes, peeled and cubed
6oz. Fettuccine noodles
12 oz. American cheese, cubes (about 3 cups)
¾ cup instant rice, uncooked
Instructions:
In a large stockpot, boil the chicken, bouillon cubes, onion, parsley and pepper in the water until fully cooked, about 30 minutes. Remove chicken from the broth and strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool. Cut the chicken into cubes.Measure the broth and add enough water to make 8 cups of liquid in the stockpot. Bring to a boil. Add carrots and potatoes and cook for 20 minutes, or until the potatoes are done. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the cheese and rice. Stir the mixture, add the chicken and let stand for 10 minutes before serving. Serves 8. Enjoy!
This is the original recipe.
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This is how I altered it.
1 pkg of Costco rotisserie chicken, cut up into cubes. 1 bag of small red skin, or Yukon gold, or fingerling potatoes, washed and cut into pieces. I omit the whole part about the chicken breasts. I omit the onions because in a large group someone doesn’t like them. But I have added them before. So mix the broth, chicken, onions, bouillon, pepper and water. Cook for 20 minutes. Add the potatoes and carrots, cook for 20 more minutes or until they are tender. Helpful hint: I have microwave the potatoes and carrots slightly for make them tender before I add them to the soup. Then add the Fettuccine noodles and cook for 10 minutes. I omit the rice but you can add it. Remove the pot from the heat and add the cheese. Stir until the cheese is melted. Let stand for 10 minutes before serving. Enjoy!
Mary Jo Moore is a good friend from my parish - St Columban Church, Loveland Ohio
Keith & Mary Jo Moore
