Chicken and Wild Rice Soup

Submitted by KittyKitty

"If you don't have cooked chicken, you can bone and chop a deli chicken. One deli chicken usually yields, about 3 cus, so you can freeze and save one cup for later, or make a chicken salad."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 10 cups

ingredients

• 1 small onion, chopped
• 236.59 ml shredded carrot
• 1419.54 ml water
• 175.76 g package quick-cooking long grain and wild rice mix
• 283.49 g package frozen chopped broccoli
• 473.18 ml chopped cooked chicken
• 226.79 g package processed cheese, cubed
• 304.75 g can cream of chicken soup, undiluted

directions

1. Saute onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes.Add 5 cups water, seasoning packet from rice, broccoli and chicken.
2. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.
3. For the rice I use Uncle Bens Long Grain & Wild Rice Fast Cook.