Creamy Chicken Vegetable Wild Rice Soup

1 bag crinkle-cut carrots, frozen
3 cloves minced garlic (from that Costco jar)
2 cans chicken broth (or 28 ounces water + chicken bouillon)
1 can cream of chicken soup
1 can cheddar cheese soup (yes, it’s necessary)
¾ cup milk
2 cups cooked chicken, shredded
1 cup cooked wild rice (use Uncle Ben’s in the orange microwaveable bag)

Add all ingredients to a large pot over medium heat. Let cook until heated through and frozen carrots are tender. Add a handful of spinach at the end if desired. Serve with rolls.