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1
Cook the following ingredients in a crock pot or on top of the stove until chicken is done: 1 whole chicken 1 whole onion (not cut up) 2 stalks celery, cut in half 1/8 teaspoon white pepper 1 bay leaf When chicken is done, debone, remove skin, cut up and set aside.
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2
Strain broth and discard onion, celery and bay leaf.
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3
Set broth aside.
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4
Add 4 chicken bouillon cubes, 1 teaspoon curry powder, 1/2 tsp.
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5
basil leaves, 2 tsp.
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6
salt and enough water to make 10 cups of liquid to strained broth; set aside.
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7
Finely chop 1 cup of each: onion, carrots, celery; set aside.
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8
Melt 3 tbsp.
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9
butter in large pot.
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10
Add 1/4 tsp.
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11
garlic powder and 1 cup uncooked rice.
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12
Saute until rice turns straw colored.
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13
Add the chopped onion, carrots and celery to the rice mixture and continue to saute vegetables a few minutes.
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14
Do not allow rice to get too brown.
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15
Add the 10 cups of broth with the spices to the rice mixture.
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16
Cover and simmer all ingredients until rice is cooked, about 20 minutes.
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17
Add the chicken pieces and 1 tablespoon of parsley flakes, stir well.
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18
(Add spinach if desired).
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19
Blend 1/4 cup cornstarch with 1/4 cup milk.
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20
Add to soup and stir until thickened.
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21
Add 1 can of evaporated milk and stir until blended.
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22
Remove from heat and serve.
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23
Enjoy!
