Low-Fat Creamy Chicken and Wild Rice Soup

1 In a large pot over medium heat, combine chicken broth, cream of chicken, frozen veggies, and chicken.
2 Bring to boil, and stir in rice and seasoning packet.
3 Cover and reduce heat. Simmer for approximately 20 minutes, stirring occasionally until rice is tender.
4 Reduce heat to low and stir in almond milk.
5 Cover and cook for approximately 10 minutes. Season with salt/pepper and rosemary.
6 Serve and enjoy!