1 frying chicken, about 2 lbs., cut into pieces
1 med. onion, quartered
1 med. onion, finely diced
2 to 3 tsp. curry powder
2 tsp. salt
Freshly ground pepper
Finely chopped fresh parsley
6 whole peppercorns
2 ribs celery, cut into lg. pieces
5 c. water
2 tbsp. butter
1 c. finely diced carrots
2 tbsp. cornstarch, mixed with 1/4 c. water
1/4 tsp. sugar
1 c. Half and half
Fresh apple slices, if desired

In large kettle or soup pot with cover, combine chicken pieces, peppercorns, celery, quartered onion and water.

Bring to boil, reduce heat, partially cover and simmer about 45 minutes, until chicken is done and vegetables are tender.

Remove chicken with slotted spoon and set aside. Strain broth through colander or sieve, rubbing some of the celery and onion through and reserve. Skim fat from surface and discard.

Remove chicken meat from bones and discard bones and skin. Cut meat into bite-size pieces and set aside.

In large saucepan, melt butter, add onions and carrots and cook over low heat about 5 minutes until carrots start to soften. Add curry powder and cook, stirring frequently, about 5 minutes. Add reserved chicken stock and simmer uncovered, over medium heat about 10 minutes. Stir cornstarch mixture into simmering stock, continue to cook, stirring constantly, until soup is thickened.

Add reserved chicken, salt, sugar, and freshly ground pepper to taste. Add Half and Half, and heat to steaming, but do not boil. Sprinkle with parsley and serve in mugs with a slice of apple for garnish, if desired.