Chicken-and-Wild Rice Soup

If you don't have cooked chicken on hand, bone and chop a deli-roasted chicken. One chicken will yield about 3 cups chopped cooked chicken - freeze 1 cup for another use.

Yield: Makes about 10 cups

Ingredients

• 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

Preparation

Sauté 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.

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