Bring the first 10 ingredients to a boil in a large kettle. Cover, reduce the temperature. Simmer until the chicken is tender. Remove chicken from clear soup and cool until ready to cook further, skin and bone, cut meat into bite-sized pieces. Skim off excess fat from the clear soup.
In a large Reindl, melt the butter and stir in the flour. Foam. Add milk and whipping cream, nutmeg and turmeric. Heat until it thickens. Gradually add clear soup and vegetable mixture, stirring constantly. Add salt, long grain rice, pepper and chicken. Bring to a simmer over medium heat. Season vigorously with salt and freshly ground pepper. Sprinkle with chopped parsley before serving.
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