Heat olive oil in a 3 quart saucepan.

Saute the carrot and onion for 5 minutes.

Peel, core, and dice the apple.

Stir the diced apple into the vegetables and saute for 5 minutes.

Stir in the flour and curry powder until well combined.

Gradually pour in the chicken or vegetable stock and add the shredded chicken.

Bring the mixture to a boil, then reduce heat and cover the pan.

Simmer for 20 minutes.

Add the cooked rice to the soup.

Simmer for an additional 5-10 minutes. Remove from heat.

To scald the cream, heat it in a small pan to just below boiling (tiny bubbles will form at the edge of the liquid). Alternatively, use milk.

Add the scalded cream (or milk) to the soup and serve hot.