Adapted from another recipe on this site (Mulligatawny Soup I), I added MUCH more curry to it, and a bit of cayenne to kick things up. It's a really forgiving recipe that's easily adapted to what's on hand. [Bonus! The kid in our house who "hates" curry, loves this soup.]
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 2 more minutes. Add chicken stock, rice, apples, frozen chicken thighs, salt, pepper, cayenne and thyme. Bring to a boil. Simmer about 45 minutes - 1 hour or until rice is done.
Turn off heat and let cool about 5 minutes. Mix in milk just before serving.