Wild Rice And Chicken Soup recipe

6 servings

3 (10.5 ounce) cans chicken broth

2 cups water

1/2 cup wild rice

1/2 cup chopped green onions

1/2 cup butter

3/4 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon poultry seasoning

1/4 teaspoon ground black pepper

2 cups heavy cream

2 cups cubed, cooked chicken meat

1 (4 ounce) jar sliced pimento peppers, drained

Combine the broth, water, and rice in a large soup pot, and bring to a boil.

Reduce heat, and cover.

Simmer for 35 to 40 minutes, until rice is tender.

Saute onions in butter or margarine in a medium saucepan, over low heat.

Stir in flour, salt, poultry seasoning, and pepper.

Cook, stirring constantly, until mixture is bubbly and thick.

Stir in cream.

Cook for 6 minutes, or until mixture thickens slightly, stirring constantly.

Stir into broth.

Add cubed chicken and pimientos.

Heat through.