1/2 lb. skinless, boneless chicken breast
4 c. canned or fresh chicken stock
1 carrot, peeled and sliced
1 onion, peeled
2 stalks celery with leaves
1/4 lb. mushrooms
3 sprigs fresh parsley
Salt and pepper
3 tbsp. butter
1/2 c. finely chopped onion
1 1/2 tbsp. flour
1 tbsp. curry powder, or more to taste
1/2 c. heavy cream
1/4 c. cooked rice (optional)

Combine the chicken breast, broth, carrots, whole onion, celery, mushrooms, parsley, and salt and pepper to taste in a saucepan. Bring to a boil and cook 10 minutes.

Remove the chicken breast and set aside. Continue simmering the broth about 30 minutes, occasionally skimming off any froth that rises to the surface. Strain the broth and set aside.

Melt the butter in a clean saucepan and add the chopped onion. Cook, stirring, until wilted. Add the flour and curry powder, and stir to blend. Gradually add the strained broth, stirring with a wire whisk. Bring to a boil and simmer 10 minutes.

Stir in the cream and rice and bring back to a boil. Add salt and pepper to taste. Cut the chicken breast into match-like strips (julienne). Ladle the soup into hot cups or soup bowls and garnish each serving with the strips of chicken. Serves 4-6.