Instructions: Trim stem end from celery. Remove leaves, tie with a string into a bundle; set aside. Separate stalks into ribs; thinly slice enough to make 3 cups.

In large saucepan melt butter. Add onion and curry powder. Cook, stirring until onion is transparent. Add chicken broth, salt, white pepper and reserved celery leaves. Bring to a boil. Reduce heat; simmer covered, for 15 minutes. Add reserved celery slices. Simmer until barely crisp-tender, about 10 minutes.

Remove celery leaves. Add apple; simmer for 1 minute. Mix flour and water; blend mixture into saucepan along with milk. Cook, stirring until slightly thickened, about 3 minutes. Stir in chicken, heat until hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.