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. (I use more) 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. (I like to do it much longer, but it is not necessary.)

Makes 6 one-cup servings.

For those wanting a good lowfat, low calorie thick soup, this is the best chicken recipe I have found. The sauce makes it. I also use the sauce as a marinade and sauce for tuna steaks or swordfish steaks.