6 c. chicken broth
3 med. carrots, sliced
2 stalks of celery, sliced
3 c. cooked, diced chicken (from making broth)
1 lg. onion, chopped
4 tbsp. butter
1 apple, pared, cored, chopped
5 tsp. curry powder
1 tsp. salt
1/4 c. flour
1 tbsp. lemon juice
2 c. cooked rice
1/4 c. parsley, chopped
6 lemon slices (optional)

Cook carrots and celery in 1 cup broth 20 minutes. Add chicken; heat until just hot. Cover and keep warm.

Saute onion until soft in butter. Stir in apple, curry powder and salt. Saute 5 minutes. Add flour.

Gradually stir in rest of broth. Heat to boiling, stirring constantly. Reduce heat; cover; cook 15 minutes. Add vegetables and chicken with broth vegetables were cooked in. Bring to boil. Stir in lemon juice. Ladle into bowls. Pass rice, parsley and lemon slices for those who wish it.