1 carrot
3/4 c. celery
1 sweet green pepper
1 lg. onion
1 c. cooked chicken, boned, skinned and cubed
1 apple, peeled and cored
2 tsp. curry powder
1 c. canned tomatoes, crushed
4 c. chicken broth
4 chicken bouillon cubes
Salt and pepper to taste
3 c. milk
1/3 c. flour
2 whole cloves

Cook chicken in 4 cups water (I cook about 2 chicken breast halves) and 4 bouillon cubes. Add salt. When tender, remove from broth, skin, bone and cube it. Set aside. Measure the broth and add water to make 4 cups.

Finely chop the carrot, celery, onion, apple and add to the broth. Add the curry powder and cloves. Simmer on very low heat for 50 minutes. Add chicken. Mix the flour with enough water to make a thin paste and add to the soup.

When thick add the milk and heat to boiling point. (Do not boil, milk will curdle.) Better the next day and each day after.