6 boneless chicken breasts, chopped
6 c. chicken broth
1 stalk celery, chopped
1 carrot, sliced
1 bay leaf
1 onion, chopped
1/2 c. flour
1/2 c. butter
2 c. milk
2 c. cream
1/4 tsp. each dried thyme, marjoram & chives
1/8 tsp. nutmeg
1/2 tsp. turmeric
3/4 c. cooked rice

In a large saucepan put chicken, chicken stock, bay leaf, onion, celery, carrot and bring to boil. Reduce heat, cover and simmer for 1 1/2 hours or until chicken is cooked. Melt butter and blend in flour. Add milk and cream and cook gently until thickened, stirring constantly. Add herbs and spices. Heat thoroughly but do not boil. Season with salt and pepper. Serves 8.