Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don’t have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 – 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.
Ladle into warm soup bowls and serve.