Chicken & Wild Rice Soup

Chicken & Wild Rice Soup
6 servings
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2 tablespoons oil
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2-ounce) package Uncle Ben’s fast-cooking long-grain and wild rice mix
10-ounce (1 1/4 cups) chopped broccoli
2 cups chopped cooked rotisserie chicken (the already cooked kind from the store)
4-ounces Velveta cheese, cubed
1/2 cup (4-ounces) Cheddar Cheese
1 (10-3/4-ounce) can cream of chicken & mushroom soup
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1. Heat oil in a soup pot over medium heat. Add onion and carrots, and sauté 5 minutes.
2. Add 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. Serve immediately.

**If you use the regular rice instead of fast-cooking, step 2 will take 25 minutes instead of 5 minutes.

Personally, I like to add more chicken, broccoli, carrots, & cheddar cheese than it calls for in the recipe. :)