Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken
1/4 teaspoon pepper
1 teaspoon curry powder
¼ cup white onions.	Trimmed, washed, and diced
¼ cup celery	Trimmed, washed and diced
¼ cup carrot	Trimmed, washed and sliced
¼ cup white rice
2 tablespoons olive or canola oil
2 tablespoons all-purpose flour
½ cup apple	Washed, cored and chopped
½  lbs. boneless, skinless chicken breasts cut into small cubes
1/4 teaspoon dried thyme
1 can (12 oz.)  evaporated nonfat milk

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, sauté onion, celery, carrot and oil.  Add flour and curry. Cook 5 minutes more
2	Add chicken stock, mix well and bring to boil.  Simmer 30 minutes.
3	Add apple, rice, chicken, pepper and thyme.  Simmer 15-20 minutes or until rice is done. Add evaporated milk and heat through. Serve hot.	Cook until internal temperature reaches at least 165°F.