Over medium high heat, heat oil in a large soup pan or Dutch oven. Add chicken, celery, green apple, onion, green pepper and salt. Cook, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add garlic, curry powder, and red pepper flakes; cook for one minute, stirring constantly, until fragrant.
Add chicken stock, tomatoes, and rice; bring to a boil. Turn heat down to medium-low and simmer for 20 minutes or until rice is done.
Meanwhile, in a medium saucepan over medium heat, melt butter. Stir in flour, cook until bubbly. Gradually whisk in milk. Cook, stirring constantly until mixture comes to a boil and thickens. Remove from heat.
When rice is done, gradually stir milk mixture into the soup. Keep warm over low heat until ready to serve.
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Notes
Nutrition information is calculated using 2% milk. Each serving is roughly 1¾ cups of soup.
Make the soup nondairy and gluten-free. Eliminate the white sauce that is added at the end of the cooking time (flour, butter, milk). The soup is excellent without it. Another option is to replace the white sauce with a can of coconut milk.
Vegetarian: Omit the chicken and use vegetable stock instead of chicken stock. If desired, add a half cup of red or yellow lentils.