3cupscooked riceI used a blend of brown & white basmati and wild & red rice
1poundchicken breastcooked and cubed
½teaspoonground black pepper
6slicescooked crumbled bacon
Melt butter in a large saucepan over medium heat along with the EVOO. Add onion, garlic, celery and carrots and saute for a few minutes. Add flour a little at a time and stir constantly to form your roux. Stir and let the roux cook for several minutes.
Gradually add the chicken broth, stirring constantly. Bring just to a boil, then reduce heat to low so the soup just simmers.
Add the rice, chicken, crumbled bacon, garlic salt, ground black pepper, curry powder, mustard powder, dried parsley and thyme. Allow the soup to heat through and then add the milk. Cover and let simmer for an hour or two.
Note: If making in crockpot, wait to add rice until the last couple of hours and add the milk during the final half hour or hour of cooking.