Chicken and Wild Rice Soup

We had some rainy and cold days last week- perfect for a dinner of soup and cornbread. This recipe is a great "clean-out-the-pantry" meal and can be easily adjusted to fit what's in yours! Both kids ate all of their helpings, and rumor has it my brother licked the bowl the next day at lunch!

Chicken and Wild Rice Soup

1 small onion, chopped

1 c shredded carrots

5 c water

1 (6.2 oz) package fast-cooking long-grain and wild rice mix

1 (10 oz) package frozen chopped broccoli

2 c chopped cooked chicken

1 (8 oz) loaf Velveeta, cubed

1 (10 3/4 oz) can cream of chicken soup

Saute onion and carrots in a lightly greased Dutch oven over medium heat for 5 minutes.

Add 5 c 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 min or until cheese melts.

Serve immediately.