Chicken-and-Wild Rice Soup

Ingredients

• 10 ounce broccoli frozen chopped
• 1 cup carrots shredded
• 8 ounce pasteurized cheese product cubed prepared
• 2 cups meat from a rotisserie chicken cooked chopped
• 10.8 ounce cream of chicken soup undiluted canned
• 1 small onion chopped
• 6.2 ounce fast-cooking and rice mix long-grain wild
• 5 cups water 

Equipment

• dutch oven

Directions

1. Saut onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
2. 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.
3. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
4. Serve immediately.
5. Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe.