2 tbsp. butter
1 sm. onion, diced
6 ribs (about 3/4 c.) celery
2 med. carrots, diced
2 med. apples, diced
1/4 c. all-purpose flour
2 tsp. curry powder
8 c. (2 quarts) chicken stock
1 med. stewing chicken

Cook chicken and remove from stock. Remove bones and dice. Melt butter in saucepan, add vegetables and simmer 5 minutes. Add apple and simmer 10 minutes. Stir in the flour and curry powder until smooth, add chicken stock gradually. Bring to a boil, stirring constantly and add chicken and cooked rice. Simmer until hot and add seasoning if needed.

Serves 6.