1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
½ cup (4 oz) butter
3 tbsp plain flour
4 tsp curry powder
8 cups (4 pints) chicken stock
2 Granny Smith apples, peeled, cored and diced
1 cup (cooked) white rice
1 cup cooked chicken, diced
1 teaspoon salt
¼ tspn dried thyme
½ tspn freshly ground black pepper
1 cup cream, hot
In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender.
Stir in the flour and curry powder, and cook for 3 minutes. Pour in the chicken stock and simmer for 30 minutes.
Meanwhile, cook the rice (separately) if not using pre-cooked.
Add the remaining ingredients, except the cream, and simmer for a further 15 minutes
Stir in the hot cream and serve.