Cheesy Vegetable Soup

1 3-4 lb chicken
8 c water
1 t salt
1 t pepper
1 onion, chopped
4 bullion cubes
2 c water
2 c each celery, carrot, potato
2 c rice
8 oz Velveeta or American cheese slices

Boil and simmer for one hour: chicken, water, salt & pepper.

Reserve broth; de-skin, de-bone, and chop chicken. Add to broth, along with onion, celery, carrot, potato, rice, bullion, and water.

Simmer 1 1/2 hrs; add cheese, melt, and serve.