Creamy Chicken And Rice Soup Aka Broccoli Sprinkle Soup

• 2 Tablespoons Butter
• 1 box 6 Oz Box, Wild Rice Pilaf Rice Mix
• 1 box 6 Oz Box, Chicken Flavor Rice Mix
• 2 quarts Chicken Stock Or Broth
• 6 Carrots
• 2 whole Broccoli Crowns
• 1 Onion
• 4 cups Cooked Chicken, Cubed Or Shredded
• 2 cans (10 3/4 Oz. Cans) Cream Of Chicken Soup
• 2 packages 8 Oz Packages, Cream Cheese, Softened And Cubed

1. Melt butter in a large Dutch oven or stockpot over medium heat. Add rice from the mixes, setting aside the seasoning packets. Stir rice until golden brown and fragrant. Add chicken stock and seasoning packets from rice mixes and let the mixture simmer for 15 minutes.
2. Meanwhile, in a food processor fitted with shredding blade process carrots, broccoli and onion into a nice shred. After 15 minutes of simmering add the shredded veggies to the Dutch oven and continue to simmer until rice and veggies are tender, about 20 more minutes.
3. Stir in remaining ingredients. Cook until cream cheese is melted, stirring occasionally, about 10-15 more minutes. Serve in bread bowls, or with crusty rolls.
4. This recipe makes plenty so invite your friends and family over and enjoy!

butter, mix, chicken flavor, chicken, carrots, broccoli, onion, chicken, cream of chicken soup, cream cheese

Taken from tastykitchen.com/recipes/soups/creamy-chicken-and-rice-soup-aka-broccoli-sprinkle-soup/ (may not work)