1 medium sweet onion, finely chopped
1 c. baby carrots, finely chopped
3 cans chicken broth
2 cups water
4 boneless skinless chicken breasts
¼ t. black pepper
2 T. margarine
3 T. flour
1 can cream of mushroom
1 can cream of chicken
1 8-ounce pkg. Velveeta Cheese
1 pkg. Mahatma Wild Rice
1 box. Uncle Ben’s original Wild Rice (not the 5 minute kind)

Cook the 4 chicken breasts with the can of cream of mushroom in a crock pot on Low for 8 hours. Remove chicken from crock pot and chop into small pieces. Set aside. Cook Mahatma rice as directed and set aside, and cook Uncle Bens according to package except only use half of flavoring packet. Set aside.

In a large pot, sauté 1 T. of margarine with chopped carrots and onion on low heat until onions are translucent and carrots are slightly tender. Move carrots and onions to the sides and add 1 T of margarine and 3 T. flour in the center of the pot. Mix flour into margarine, making a rue. Add 1 can of chicken broth very, very slowly…about a half-cup at a time, letting it simmer and thicken in between adding. This is very similar to making gravy. Stir continuously to prevent scorching and keep the texture smooth. Add the can of cream of chicken and the Velveeta, cut up into cubes, and stir until everything is melted together. Slowly add 2 more cans of chicken broth, and let mixture simmer for a few minutes. Drain rice and add to the soup mixture. Also stir in ¼ tsp. of black pepper and the cooked, chopped chicken. Soup will be fairly thick – add 2 cups of water to thin, and stir. Cook on low until heated throughout and serve.

Makes about 8 servings.

Optional additions:
steamed broccoli florets or sautéed portabella mushrooms