Chicken and Wild Rice Soup

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: 35 mins
• Yields: 10 cups

Ingredients

• 1  small onion, chopped
• 1  cup  shredded carrot
• 6  cups water
• 1 (6 1/4ounce) package quick-cooking long grain and wild rice mix
• 1 (10 ounce) package  frozen chopped broccoli
• 2  cups  chopped  cooked chicken
• 1 (8 ounce) package processed cheese, cubed
• 1 (10 3/4ounce) 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.