In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder.
Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes. Add chicken broth, undrained tomatoes,
Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric.
Bring a large pot of lightly salted water to a boil. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes.
Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.)
In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot.
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.