In a large saucepan, casserole or Dutch oven, melt the butter and seal the whole chicken breasts. Remove the chicken and place on a plate to one side.
In the same pan over, a low heat, soften the chopped onion, diced carrot, diced turnip, cloves, black pepper and curry powder in the remaining butter and chicken juices for a few minutes, adding a little more butter if necessary.
De-glaze the pan by adding the stock and the bring to a simmer over a medium heat.
Add the sultanas and rice, then add the chicken breasts back into the pan.
If cooking on a hob, cover and simmer for 1 ¼ hours. If cooking on the BGE, cook it uncovered, indirect with some smoking wood (hickory works well) on a low heat between 105 deg C - 150 deg C (225-300 deg F) checking it every 20 minutes to make sure it doesn’t reduce. If the soup level drops, add a small amount of stock.
Remove the chicken from the soup, shred it, then put back in.
Season to taste, then serve immediately with fresh crusty bread.