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Cook chicken pieces in water with salt, pepper, onion and celery for 1 hour, or until chicken falls off the bone. Remove chicken, skin and debone, and return chopped meat to broth. Add carrots, potatoes, rice and bouillon cubes. Cook over low heat for 1-1/2 hours. Cut up cheese and add to soup. Heat until melted. BUDDY & MITZI MCKINNEY SAN ANGELO, TX From the book
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|Serving Size: 1 Serving (806g)|
|Recipe Makes: 6|
|Calories from Fat: 370 (38%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 175.4mg||54 %|
|Sodium 1345.3mg||46 %|
|Potassium 1021.8mg||27 %|
|Total Carbohydrate 99.6g||29 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 92.9g|
|Protein 50.4g||72 %|
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Calories per serving: 983
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