Put the chicken into three quarts of water. Simmer it slowly for two hours, or until the chicken is very tender. A half hour before removing it add the rice and a bouquet containing the parsley, thyme, onion, and celery. Boil it until the rice is soft, then strain through a colander. Let the broth cool and remove the grease. Remove the white meat from the bones of the chicken, put it with the rice in a mortar, and pound both to a pulp. Pass the pulp through a puree sieve, moistening it with a little stock to make it pass through easier. When ready to serve, add the puree to the stock, season with salt and pepper, and heat it thoroughly without boiling. Just before sending it to the table add the hot cream.
If desired the soup can be thickened with a little roux, or with fifteen blanched almonds chopped and pounded to a paste, using a little cream to prevent the almonds from oiling.