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Dissolve bouillon in water, set aside. In medium saucepan, melt butter and saute onion. Blend in flour, gradually add broth. Cook, stirring constantly until mixture comes to a boil. Boil 1 minute. Stir in chicken, wild rice, carrots, pecans, and pepper. Simmer 5 minutes. Blend in half & half and heat to serving temperature. Garnish with parsley.
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