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AWARD WINNING CHICKEN AND WILD RICE
SOUP
 
3 (10 3/4 oz.) cans condensed chicken broth
2 c. water
1/4 c. uncooked wild rice
1/4 c. long grain rice
1/2 c. finely chopped green onions
1/2 c. butter
3/4 c. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 c. half & half
1 1/2 c. cubed cooked turkey or chicken
8 slices bacon (crisply cooked & crumbled)

In a large saucepan combine chicken broth and water. Add wild rice and onions; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add long grain rice and simmer 20 minutes more or until tender.

In a medium saucepan melt butter. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in half & half. Cook until slightly thickened, stirring constantly. Slowly add half & half mixture into rice mixture, stirring constantly. Add remaining ingredients, stirring frequently. Do Not Boil.

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