Add chicken, water, 6 sprigs thyme, turmeric, celery, salt and pepper to medium stock pot over high heat.
Bring mixture to boil for about 20 minutes. Check chicken with meat thermometer for doneness, should register 165 degrees F. Shut off heat, cover pot, and let sit for one hour.
Remove chicken breast and shred meat off bone, throw out bones and skin and set meat aside.
Add carrots to broth, put heat back on high and boil for 5 minutes or until carrots are fork tender.
Add in chicken and cooked rice and reduce heat to simmer.
Skim out sprigs of thyme.
Pour soup in serving bowl and add fresh thyme as garnish.
