Creamy Chicken Wild Rice Soup

• 4 chicken breast
• 8 slices bacon
• 3- 14.5 oz cans chicken broth
• 1- 6 oz package long grain wild rice w/seasoning packet
• 1/2 cup carrot julienne strips
• 1/2 cup green onions thinly sliced
• 3/4 cup broccoli florets
• 1/2 cup butter or margarine
• 1/2 cup all purpose flour
• 1/8 tsp pepper
• 2 cup milk or half and half cream
• 1 tbs pimiento chopped
• 1/4 cup dry sherry or dry white wine (optional - I omit)
• 1 tbsp fresh chives chopped

1. Simmer chicken in a covered sauce pan in 1/2 cup water until done
2. Drain, cut into chunks; set aside
3. Combine chicken broth, rice with seasoning packet, carrots, & onions in a large stockpot
4. Bring to a boil, reduce heat, cover, and simmer 30 minutes
5. Add broccoli & simmer 10 minutes more
6. Melt butter in a medium sauce pan
7. Gradually stir in flour and pepper; cook 1 minute or until smooth, stiring constantly
8. Gradually add milk or cream and cook stirring constantly until thickened
9. Add milk mixture and broth mixture while stirring
10. Add chicken, crumbled bacon (store bought bacon bits work well), pimiento and wine
11. Heat gently stir often
12. Do not boil
13. Garnish with chives

NOTES:

I skip the wine, pimiento, green onions, and chives.  I use bacon bits instead of the bacon.  Tastes great and makes it faster.