Step 1

In a large 10-quart stockpot, on medium-high heat, saute the butter, onions, carrots, celery and garlic for 5 minutes or until the vegetables are tender.

Step 2

Add the parsley, thyme, chicken bouillon, bay leaves, salt, black pepper, and turmeric to the sauteed vegetables and stir to coat.

Step 3

Add the chicken broth, cream of chicken soup, and raw chicken breasts to the pot. Stir then cover the pot with the lid and simmer on medium-low for 20 minutes.

Step 4

Remove the chicken and the bay leaves from the pot. You can discard the bay leaves and place the cooked chicken onto a plate. Bring the liquids back up to a boil, add the rice, cover the pot again and turn the heat down to low again. Cook your rice for 20 minutes.

Step 5

While your rice is cooking, shred your chicken breasts using 2 forks. Set aside until your rice is done.

Step 6

Turn off the heat and add your shredded chicken back to your pot. Add the heavy cream and stir.