1 lg onion
1/4 cup butter
1 med apple pared and quartered and chopped
5 teas. curry powder
1 teas salt
1/4 cup flour
3 medium carrots pared and sliced
2 stalks of celery sliced
6 cups chicken broth
3 cups cooked chicken diced
1 tablespoon lemon juice
2 cups hot cooked rice
chopped parsley
lemon slices
Saute onion until soft in butter, stir in apple, curry powder, and salt. Saute 5 minutes longer or until apples are soft. Add flour. Combine onion mixture, carrots, celery, chicken broth and chicken in slow cooker. Cover and cook for 4 hours on low or 2 hours on high.
Stir in lemon juice. Ladle into soup bowls over hot rice and add chopped parsley and lemon slices. Serve with english muffins with parmesan cheese.