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Cream of Chicken Soup

This incredibly easy recipe can be used with a variety of meats. Try with wild turkey, rabbit or pheasant.

2 lbs Chicken Breast*, boneless, cut into 1" cubes
2 TBS butter
1 TBS Doc Kendrick Garlic Game Rub
1 TBS Doc Kendrick Open Season Salt
6 cups water
2 TBS flour
1 cup milk

Cream of Chicken Soup
Melt butter in a 4 quart dutch oven. Add chicken, Garlic Game Rub and Open Season Salt. Brown chicken over med-high heat, stirring occasionally.
Add water, bring to a boil. After 10 minutes, reduce heat to simmer.
In a small bowl, blend milk into flour until well combined. Add to soup, stirring to incorporate. Bring soup back to a boil to thicken (add Dumplings). Adjust Garlic Game Rub or Open Season Salt to taste.

Makes 4 main-course servings.

* For whole bird or critter, place gutted and skinned carcass, cut up, into pot with water and seasonings. Boil until meat is thoroughly cooked. Remove from pot and de-bone once cooled, retaining water. Return to pot and continue recipe.

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