This soup was served at Barnaby's poker game last night. He said it was really good.
Chicken & Wild Rice Soup
Makes 10 cups
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 6.2-oz pkg fast-cooking long grain & wild rice mix
1 10-oz pkg frozen chopped broccoli
2 cups chopped cooked chicken (canned works)
1 8-oz pkg cream cheese, cubed
1 10-oz can Cream of Chicken soup, undiluted
Saute onion & carrots in a lightly greased Dutch oven over medium heat for five minutes.
Add 5 cups water, seasoning packet from rice mix, broccoli, and chicken. Bring to a boil and stir in the rice. Reduce heat, cover, and cook 5 minutes.
Add cream cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.