Chicken-And-Wild Rice Soup

• 1 small onion, chopped
• 1 cup shredded carrots
• 5 cups water
• 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
• 1 (10-ounce) package frozen chopped broccoli
• 2 cups chopped cooked chicken
• 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted

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. 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.
2. Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe.

onion, carrots, water, longgrain, broccoli, chicken, cheese, cream of chicken soup

Taken from www.myrecipes.com/recipe/chicken-and-wild-rice-soup (may not work)