Ingredients
1 cup milk
1 rib celery, minced
1 Tbsp. vegetable oil
½ tsp. thyme
2 Tbsp. flower
1 large apple
1 tsp. salt (opt.)
1 medium onion, minced
1 carrot, minced
¾ - 1 ½ tsp. Muchi Curry (you decide how hot)
2 Tbsp. honey
1 lb. chicken meat, boned, skinned & chopped
1 tsp. parsley
½ tsp. ground black pepper
2 quarts chicken stock

Directions
Cut chicken into bite-size pieces. Start heating chicken stock in a soup pot over medium-low heat. In a large nonstick skillet, heat oil over medium heat. When hot, add onion, celery, carrot and thyme. Cook, stirring, for about 5 minutes, until onions are clear. The object is not to brown the vegetables, if that starts to happen, reduce the heat a little. Stir in Muchi Curry, honey and flour and cook for 5 more minutes. Add chicken, apples and parsley, stir to coat, then add hot chicken stock to the skillet gradually, a ladleful at a time, stirring until smooth and thickened, 2 cups of stock should be all you need to add. Carefully pour thickened stock back into soup pot, add salt and pepper, simmer 20 minutes. Remove from heat, stir in the milk and serve. Try serving this soup with cooked rice in the bottom of the bowl. To reheat this soup, bring to a simmer slowly over low heat.