Cube chicken, shake in plastic bag with most of the flour to coat. Reserve remaining flour.

In large saucepan or kettle, heat oil over medium heat; brown chicken evenly on all sides. Remove and set aside.

Remove any dark brown bits from pan with paper towel.

To oil remaining in pan add carrots, parsnips, onions, celery, apples, curry powder, mace, and cayenne; cook stirring over medium-high heat until coated with oil.

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 soup. *(Soup can be prepared ahead to this point and covered and refrigerated overnight).

Stir milk into hot soup and season with salt&pepper to taste. Heat gently over low heat but do not boil.

Place large spoonful of rice in each soup bowl; ladle soup over.