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Melt butter in large saucepan and saute onion and chicken for 5 minutes. Add 1 1/4 c. chicken stock, tomatoes and baking soda. Bring to a boil and simmer 20 minutes. Let cool and then process in a food processor or blender.
Add remaining chicken stock and sugar and season with salt and pepper. Before serving, add cream and garnish with basil leaves.
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