In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
Add onions, celery, and carrots and cook over low heat until vegetables are tender.
Add remaining ingredients and cook for 1 - 2 hours
Remove apples and season to taste. Serve hot.
We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.