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4 chicken breasts, skinned
6 c. water
6 chicken bouillon cubes
1 c. chopped scallions
6 Tbsp. butter
2 c. coffee creamer
2 potatoes, chopped
2 carrots, chopped
1 1/2 tsp. salt
1/4 c. raw rice
1 (10 oz.) pkg. frozen chopped
1 (10 oz.) pkg. frozen chopped
pepper to taste

Simmer chicken breasts in 6 cups water with bouillon
until tender. Remove chicken; set aside. Saute scallions in
butter. Blend creamer, scallions, potatoes, carrots and rice
in chicken broth. Simmer 15 minutes. Add semi-thawed broccoli
and spinach; let simmer 5 minutes. Debone and chop chicken;
add to soup. Let stand to blend and ripen. May be frozen.

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