1/4 c. butter
1 med. onion, peeled and sliced
1 med. carrot, diced
1 green pepper, seeded and diced
1 med. apple, pared, cored and sliced
1 c. cut-up cooked chicken
1/3 c. flour
1 tsp. curry powder
1 tbsp. minced parsley
2 c. stock (chicken or turkey)
1 c. cooked tomatoes
Salt and pepper to taste

Melt the butter in a deep kettle and saute onion. Add carrot, celery, green pepper, apple and chicken. Stir in gradually the flour, curry powder, parsley, chicken or turkey stock, tomatoes, salt and pepper. Simmer covered for 1/2 hour. Serve hot. Serves 6. (Very popular at the Valley Inn.)