|Carrots||3 Medium, pared and sliced|
|Celery stalks||2 , sliced|
|Basic chicken stock||6 Cup (96 tbs)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Onion||1 Large, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Apple||1 , pared, quartered, cored and chopped|
|Curry powder||5 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Cook carrots and celery in 1 cup of the Basic Chicken Stock in a medium-size saucepan 20 minutes, or until tender. Add chicken; heat just until hot; cover, keep warm.
2. Saute onion until soft in butter or margarine in Dutch oven; stir in apple, curry powder and salt; saute 5 minutes longer, or until apple is soft; add flour. Gradually stir in remaining Basic Chicken Stock; bring to boiling, stirring constantly; reduce heat; cover; simmer 15 minutes.
3. Add vegetables and chicken with the stock they were cooked in; bring just to boiling. Stir in lemon juice.
4. Ladle into soup plates or bowls. Pass hot cooked rice, chopped parsley and lemon slices, if you wish, for each to add his own garnish. Good with crusty French bread.