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, stir until onion is transparent. Add chicken broth, salt, white pepper and re- served 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 mixture and water; blend into saucepan along with milk. Cook, stir until slightly thickened, about 3 minutes. Stir in chicken, heat until hot. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (1100g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 526 (60%)|
|Amt Per Serving||% DV|
|Total Fat 58.4g||78 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 193.9mg||60 %|
|Sodium 2962.8mg||102 %|
|Potassium 799.6mg||21 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 33g|
|Protein 50.8g||73 %|
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Calories per serving: 877
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