- Heat oil in large saucepan over medium-high heat. Add onions, celery, and carrots and fry until tender, 5 to 7 minutes.
- Stir in the broth, sauce, and chicken; bring to a boil. Let simmer, partially covered, for 20 minutes.
- Add rice and cook 5 minutes more. When the rice is cooked, add the diced apple, whipping cream, and parsley. Simmer for 3 minutes.
- Ladle soup into bowls and top with toasted almond slices. Serve immediately.
Try this soup with leftover, cooked turkey instead of chicken, and replace the chicken broth with leftover turkey broth. You can also use leftover white rice. For a vegetarian version, replace the chicken with canned lentils and the chicken broth with vegetable broth.