Ingredients for 4 servings:
1. 3 -4 tablespoons butter or 3 -4 tablespoons oil
2. 2 chicken breasts, diced
3. 1 large onion, chopped
4. 3 carrots, chopped
5. 4 -6 stalks celery, chopped
6. 1 medium sour cooking apple, diced smaller than other veggies
7. 2 tablespoons curry powder
8. 1 1/2 tablespoons flour
9. 1 tablespoon tomato sauce
10. 4 -5 cups chicken broth
11. 1 bay leaf
12. 1 teaspoon dried parsley
13. 1 pinch thyme
14. 1/2 teaspoon crushed red pepper flakes
15. 1 teaspoon sugar
16. 2 teaspoons lemon juice
17. 1 cup cooked rice

Directions:
1. Melt butter or oil in a large pot over medium-high heat. Cook the chicken until no longer pink. Add the onion, carrots, celery and apple, stir well and cook gently for 5-6 minutes.
2. Add the curry powder and cook for a few more minutes. Add the flour, mixing well, and cook for a few minutes to brown slightly.
3. Add the tomato sauce and the chicken broth. Blend well before bringing slowly to a boil. Reduce the heat. Add in the bay leaf, parsley, thyme and sugar. Stir and simmer for 30-45 minutes with a lid on the pot.
4. Remove bay leaf and add the lemon juice. You can add the rice to the soup or scoop rice into a bowl and serve the soup over the top. Salt and Pepper to taste and Enjoy!

Enjoy your meal!