1 fryer chicken, cut up
1 1/2 qt. water
2 tsp. salt
3 onions, chopped
1 rib celery, chopped
3 carrots, sliced
1 clove garlic, finely minced
1 tart apple, peeled & chopped
1/4 c. cooking oil
1/3 c. flour
2 tsp. curry powder

Cook chicken in water with salt, 2 onions, celery and carrots. Bring to a boil, simmer, covered for 1 hour. Cook one onion, garlic, apple in oil for 5 minutes. Blend in flour and curry with one cup broth. Stir into soup. Simmer for 30 minutes, add dash cayenne. Serve with rice. Can be frozen.