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In a large soup pot, over high heat, add the chicken broth, rice-a-roni contents (including the seasoning packet), broccoli, shredded carrots, and onion. Stir together and bring to a boil.
Once boiling, cover the pot with a lid, and reduce heat to medium-low. Let simmer for 15-20 minutes. * At the end of the simmer time vegetables should be softened and the rice should be cooked. * Stir the soup a few times during the summer time to ensure that nothing is sticking to the bottom of the pan, and that the soup is not too thick.
Add in the cooked chicken, cream of chicken soup, and softened cream cheese. Stir together and let simmer for about 10 more minutes or until everything is smoothly incorporated. Stir occasionally. * I like to cover the soup pot with the lid during this simmer time to prevent all the moisture from evaporating. If the soup is to thick add an additional 1 cup chicken broth.
Serve immediately with bread to dip, saltines and/or oyster crackers.