Chicken and Wild Rice Soup

• 1 small onion, chopped
• 1 cup shredded carrot
• 6 cups water
• 1 (6 1/4 ounce) 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 3/4 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.
2. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
3. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
4. Serve immediately.
5. For the rice I use Uncle Bens Long Grain & Wild Rice Fast Cook.

onion, carrot, water, long grain, broccoli, chicken, processed cheese, cream of chicken soup

Taken from www.food.com/recipe/chicken-and-wild-rice-soup-176461 (may not work)