1-14 oz can of chicken broth or make the equivalent with bouillon and water
2 cups cold water
1/2 cup uncooked rice
1/2 cup chopped celery
1/2 cup carrot slices
3/4 lb of velveeta cheese–or use canned nacho cheese
1 1/2 cup chopped chicken
Combine broth, water, rice, celery, and carrots. Cover and simmer for 20 minutes or until vegetables are soft. Add remaining ingredients and stir until cheese melts.