1/2 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
2 tbsp. olive oil
1 tbsp. butter
1 1/2 tbsp. flour
2 tsp. curry powder
5 c. chicken stock or 2 (10 oz.) cans chicken broth, strained, plus 2 cans water
1/2 c. diced uncooked chicken
1 apple, peeled and diced
1/2 c. cooked long grain rice
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. freshly ground pepper

In a soup pot or large casserole, saute onion, carrot, and celery in oil and butter until vegetables are tender. Stir in flour and curry powder and cook for about 1 minute. Pour in chicken stock and bring to a boil. Add chicken. Reduce heat, cover, and simmer for 15 minutes. Add apple, rice, thyme, salt, and pepper and simmer for 15 minutes more. Makes 6 (1 cup) servings.