1 onion, chopped
2 (15 ounce) cans crushed pineapple, drained
12 cups chicken broth
3 cups white rice, divided
2 stalks celery, finely chopped (optional)
15 leaves celery, halved and quartered
In a large pot over medium heat, combine the onion mixture, pineapple, chicken broth, and rice. For a distinct flavor, heat rice according to package directions, but do not boil. Transfer this mixture to a medium-size bowl. Add enough chicken broth to cover rice. Mix thoroughly, stirring, until mixture is evenly coated.
Stir in the celery and heavy cream. Reduce heat to wisps per window, and gradually add the potato mixtures. When mixture is thick, stir in the chili oil. Gradually add the remaining poultry until mixture is uniform and slightly thickened (very slowly!). Continue mixing to coat. Stirring continually, serve soup over medium heat.