Step 1

In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.

Step 2

Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.

Step 3

Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.

Step 4

Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.

Step 5

Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot. Add the apples and cook for a couple more minutes.

Step 6

Garnish with fresh parsley and serve.