PART I:

3 lbs. chicken pieces
2 qts. water
2 tsp. salt
2 bay leaves
3 pepper corns
2 whole allspice
2 whole cloves
1/3 c. wild rice

Place spices in tea ball. Add chicken and tea ball to salted water. Boil 2 hours. Skim off foam and excess fat. Remove spices and discard. Debone chicken and cut into cubes. Rinse wild rice with water and cook until done.

PART II:

1 stalk celery, diced
1 sm. onion, diced
1 c. peas
1/4 c. fresh mushrooms
1 carrot peeled and shredded
1 minced clove garlic
1/3 c. butter
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. curry powder
4 c. chicken stock
2 c. chopped chicken
3/4 to 1 c. half-n-half
Slivered almonds

Add veggies to butter in skillet; cook until tender. Mix flour, salt, pepper, and curry powder; add to vegetable mixture. Add 4 cups chicken stock made from Part I. Add 2 cups chicken and cooked wild rice; heat thoroughly. Add half-n-half and almonds just before serving.