Place each chicken in 4 quarts of water boil 30 minutes.
Add for each chicken 2 onions, 3 carrots, 3 stalks celery, 6 peppercorns and 1 teaspoon salt. Simmer uncovered 2 hours, occasionally skimming foam.
Strain, discard vegetables, dice meat, refrigerate. Chill stock and defat.
Next heat stock.
Dice fine, saute in butter the following vegetables; 16 onions, 24 carrots, 16 stalks celery, add 4 teaspoon salt, 2 teaspoon pepper and cooked basmati rice. You will probably need four or more large industrial size pots to hold all the soup. The rice amount is your own preference . Since everything is already cooked 2 to 3 hours should be plenty of time to get the soup to serving status.
During the last 2 hours add the, herbes du Provence bouquet garni. Since you will not use all the herbes du Provence put extra into a glass jar and seal to use in other cooking. If you do not want to make the herb mixture you may make a garni of just thyme and parsley.