In a large 10-quart stockpot, on medium-high heat, saute the butter, onions, carrots, celery and garlic for 5 minutes or until the vegetables are tender.
Add the parsley, thyme, chicken bouillon, bay leaves, salt, black pepper, and turmeric to the sauteed vegetables and stir to coat.
Add the chicken broth, cream of chicken soup, and raw chicken breasts to the pot. Stir then cover the pot with the lid and simmer on medium-low for 20 minutes.
Remove the chicken and the bay leaves from the pot. You can discard the bay leaves and place the cooked chicken onto a plate. Bring the liquids back up to a boil, add the rice, cover the pot again and turn the heat down to low again. Cook your rice for 20 minutes.
While your rice is cooking, shred your chicken breasts using 2 forks. Set aside until your rice is done.
Turn off the heat and add your shredded chicken back to your pot. Add the heavy cream and stir.