5 bacon slices, diced
2 lb. chicken breast, cubed
4 c. chicken broth
2 carrots, sliced
2 stalks celery, chopped
1 apple, peeled and chopped
1 tsp. curry powder
1/4 tsp. black pepper
1/4 tsp. ground cloves
1 bay leaf
3 tbsp. flour
1/3 c. water
1 c. half & half
1 1/2 c. hot cooked rice

In 5-quart Dutch oven over medium high heat, fry bacon until crisp. Add chicken cubes to pan and brown well on all sides. Remove chicken and bacon from pan. Drain on paper towels. Pour off any fat in pan. Return chicken and bacon to pan. Add the next 8 ingredients. Heat mixture just to boiling. Cover; simmer over low heat 20 minutes or until the chicken is fork-tender.

In cup, with spoon, blend flour with water. Gradually add flour mixture to simmering soup, stirring. Add half & half; do not boil. To serve, ladle soup into bowls. Spoon a mound of hot rice into each bowl.

Serves 6.