1 med. carrot, sliced

1 green pepper, diced

1 celery stalk, diced

1 med. tart apple, peeled, cored & sliced

1 c. chopped, cooked chicken

1/4 c. all-purpose flour

2-3 whole cloves

1 tsp. curry powder or to taste

1 parsley sprig, minced

Pinch of nutmeg

2 (10 1/2 oz.) cans chicken broth

1 (16 oz.) can whole tomatoes, chopped (reserve liquid)

Salt & pepper to taste

Melt butter (oleo) in 3 quart saucepan over medium-high heat. Add onion and saute until softened about 2-3 minutes. Blend in carrot, green pepper, celery, apple and chicken; saute until vegetables are tender, about 10 minutes. Stir in flour. Add cloves, curry powder, parsley and nutmeg.

Blend in broth with tomatoes and reserved liquid. Season with salt and pepper. Reduce heat, cover and simmer until heated through, about 30 minutes. Ladle into bowls. Serve immediately. 6 servings.