Place canola oil in a large stockpot on medium heat. Add onion and a dash of salt. Then, add carrots, celery stalk and garlic. If using raw chicken, add during this time. Cook for 2 – 3 minutes.
Add broth and bay leaf, salt and pepper. Bring to a boil. Turn down to a simmer and let simmer for 10 minutes.
Add chicken chicken if not already done and let simmer another 5 minutes.
Add raw rice and cover the stock pot. Let cook for 15 minutes or according to directions for the rice. At the very end, add a dash of turmeric for color. Add parsley or cilantro and serve.