saute celery and onion in olive oil in large pot until soft
add whole wheat flour and 1/4 cup of chicken stock until flour is mixed... then add remainder of chicken stock (4 1/2 cups)
add chopped carrots and turnip and cook on med heat (soft boil) until carrots and turnip are cooked. T
then add cooked chopped chicken and cooked brown rice. Also add apple juice. Can cook about 15 min more on low heat until chicken heated thru. Serve and enjoy.
If you would like to freeze for lunches....let soup completely cool, divide soup between 6 - 1 1/2 cup containers. Great to grab on your way to work. Let thaw in room temperature, then microwave til hot. Enjoy!!