Creamy Chicken and Wild Rice Soup

My sister, Lori, got this recipe from a ward party. We have tried this recipe and it was a huge hit in our house!

3 (14 Oz. each) Cans Chicken Broth
2 Cups Water
3/4 Cups Wild Rice
1/2 Cup Green Onions, Chopped
1/2 Cup Butter (No Substitutes)
3/4 Cup Flour
3/4 Teaspoon Salt
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
2 Cups Heavy Cream
2 Cups Cubed Cooked Chicken Breast (my sister uses the canned chicken but I really like the fresh chicken better. I cook the chicken while the rice was cooking so I don't think it took any longer to make using fresh chicken)
1 (4 Oz.) Jar Sliced Pimento Peppers, Drained (I omit this)

Combine broth, water and rice in large soup pan and bring to a boil. Reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. In a separate pan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper. Cook stirring constantly until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes of until thickens slightly stirring constantly. Stir into rice mixture. Add chicken and pimientos and heat through. Serves 6-8.