Instructions: Simmer chicken in a covered saucepan in 1/2 cup water until done. Drain, cut into chunks (about 2 cups); set aside.

Cook bacon until crisp, crumble; set aside.

Combine the chicken broth, rice, seasoning packet, carrots and onions in a large kettle stockpot. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add broccoli and simmer 10 minutes more.

Melt butter in a medium saucepan. Gradually stir in the flour and pepper; cook one minute or until smooth, stirring constantly. Gradually add milk or cream and cook, stirring continually until thickened.

Add milk mixture to broth mixture, stirring. Add chicken, crumbled bacon, pimiento and wine. Heat gently, stirring often. Do not boil.

If thicker than desired, thin with small amount of broth or cream. Garnish each serving with fresh chives. Serve with crusty bread or muffins.

This recipe yields 4 to 6 servings.

NOTES :
This recipe took First Place in the Soup/Sandwich Category in the "Fourth Annual Winning Taste Recipe Contest" sponsored by Premium Youngn Tender Brand Chicken, and as published in The Oak Ridger, 01-19-2000

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.