Chicken Wild Rice Soup from the Pastor's Wife

My old pastor's wife used to make this. She was an incredible cook! I will use any recipe of hers--no questions asked! If I don't have dry sherry, I will use orange juice. Sometimes I will add more wild rice and just throw in a little more water as the rice cooks.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 1/2 cup

Ingredients

• 3 (10 ounce) cans condensed chicken broth
• 2  cups water
• 1⁄2 cup wild rice
• 1⁄2 cup  chopped green onion
• 1⁄2 cup butter
• 3⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon poultry seasoning
• 1⁄8 teaspoon pepper
• 2  cups half-and-half
• 1 1⁄2 cups  cooked chicken
• 8  slices  cooked bacon
• 2  tablespoons dry sherry
• 1  tablespoon chopped pimiento (optional)
•  water, if needed

Directions

1. Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
2. In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
3. Stir constantly, to prevent burning, until smooth and bubbly.
4. Add half anf half and cook until thickens-about 2 minutes.
5. Slowly add half and half mixture to the rice, stirring constantly.
6. Add remaining ingredients, stirring until thoroughly heated.
7. Add water at the end if you find this to be too thick.