Melt the butter in a large pot over medium-high heat. Add the onion, carrot, celery, and garlic with salt and pepper. Cook for about 3 minutes, stirring often, until the vegetables start to soften.

Add the chicken thighs to the pot and season them as they cook. Let them cook for about 5 minutes, or until they are no longer pink on the outside.

Stir in the oregano, turmeric, and curry powder, then sprinkle in the flour and stir well to coat everything.

Pour in the chicken broth and coconut milk, then add the rice. Lower the heat to medium-low and let simmer for about 10 minutes.

Shred the chicken in the pot or remove it first if preferred. Return the chicken to the soup, stir in the apples, and cook for a couple more minutes.

Stir in the parsley, taste, and adjust seasoning if needed. Ladle into bowls and serve warm.