Hilltop Cream of Chicken Soup Recipe

1 chicken, 2 1/2 to 3 pounds, cut into serving pieces
4 cups water
1 large onion, chopped
1 cup sliced celery
1/2 cup shredded carrot
1 tablespoon chopped fresh sweet marjoram or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage or 3/4 teaspoon dried
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 tablespoon chopped fresh parsley
3 bay leaves, fresh or dried
1/2 cup butter or margarine
1/2 cup all-purpose flour
3 cups milk
1 cup heavy cream
1/8 teaspoon ground nutmeg
1/2 teaspoon powdered turmeric to 1 cup cooked white rice
Salt and freshly ground white pepper, to taste
Additional chopped fresh parsley, for garnish 

In large, heavy pan (not a tall, deep stock pot), place chicken pieces, water, vegetables, sweet marjoram, sage, thyme, parsley and bay leaves and bring to a boil. Cover, reduce heat, and simmer until chicken is tender, adding more water as needed to keep ingredients covered by about 2 inches. Remove chicken from pan. Cool until it can be handled; remove skin and bones and cut meat into bite-size pieces.

In large saucepan, melt butter and blend in flour. Cook until bubbling; gradually pour in milk, stirring constantly. Add cream, nutmeg and turmeric. Continue cooking over medium heat until thickened and smooth; stir constantly to keep mixture from sticking. Slowly add cream mixture to broth and vegetables, mixing well. Add cooked rice, salt, pepper and cut-up chicken meat. Cook over low heat to simmering, stirring often. Add more milk and/or cream if soup becomes too thick. Garnish with chopped parsley to serve.

Note: This soup freezes well. If preparing for freezer, don’t add rice; cooked rice can be added later as you reheat it.