Recipe(tried): Mulligatawny soup

Hi ! I hope you'll love it as much as my family does...

1/4 cup all-purpose flour
3 chicken breast halves
2 tbsp vegetable oil
4 carrots, cut in diagonal slices
4 parsnips, diced
2 onions chopped
2 stalks celery, cut in inch slices
2 apples diced
2 tbsp curry powder
1/4 tsp mace
pinch cayenne pepper
6 cups chicken stock
1 cup light cream
salt and pepper
1 cup cooked rice
1/4 cup fresh parsley

Place flour in plastic bag; shake chicken breasts in flour to coat well. Reserve remaining flour.
In large saucepan, heat oil over medium heat; brown chicken evenly on all sides. Remove chicken and set aside.
Remove any dark brown bits from pan with paper towel. To fat remaining in pan, add the vegetables, apples, curry, mace, and cayenne; cook stirring, over medium-high heat until coated with fat. Reduce heat to low; cover and cook, stirring often, for 10 minutes. Sprinkle with reserved flour; cook, stirring , for 2 minutes. Gradually stir in stock.
Return chicken to pot and bring to boil; reduce heat, cover and simmer for 1 hour or until chicken is tender, stirring occasionally. Remove chicken; cut meat into bite-size pieces and return to soup.
Stir cream into soup and season with salt & pepper to taste; heat gently over low heat but do not boil. Place large spoonful of rice and some of parsley(or coriander) in each bowl; laddle soup over.
Bon app tit !!!