In advance, prepare a rotisserie chicken by cutting off and chopping up all the chicken from the bones. Boil the carcass (with chopped onion, celery, parsley and Accent seasoning if you can) for at least 2 hours. Pour off broth into a large glass measuring cup, refrigerate overnight to separate the fat. Skim fat off in the morning, freeze finished broth in freezer-lock ziplock bags, labeled with the contents and date. Freeze chopped chicken in separate freezer bags. If using an extra large Costco chicken, pieces can be separated in half and frozen in two separate bags.
Defrost 1 gallon ziplock bag of chicken (or turkey) broth, and a bag (or two if more chicken pieces are desired) of chopped rotisserie chicken.
Bring homemade chicken or turkey stock, store-bought chicken stock, 4 chicken bouillon cubes, Accent seasoning, and parsley to a boil.
In a separate LARGE soup pot while heating the stock, melt butter and saute uncooked rice, chopped onion, garlic, and celery. Cook until rice starts to turn brown.
Pour boiling stock into large soup pot, taking care not to burn yourself with the steam. Add curry seasoning, salt and pepper. Simmer until rice is cooked, about 20 minutes.
Add chicken, insuring it is chopped into bite size pieces first.
Blend cornstarch with the 1/2 cup milk and add to the soup; cook and stir until thickened.
Just before serving, add the cream.