Put in a deep pan
1/4 c. butter or other fat
1/4 c. diced onion
1/4 c. diced carrot
1/4 c. diced celery
1 pepper, chopped fine
1 apple, sliced
1 c. diced raw chicken
Cook slowly until brown.
Stir in 1/3 c. flour
Add 1 tsp. curry powder
1/2 tsp. nutmeg or mace
2 cloves
1 sprig parsley
Salt and pepper
1 c. tomatoes, canned or chopped
5 c. canned chicken broth or,
Chicken stock

Simmer 1 hour. Strain, reserving the liquid. Pick out the bits of chicken and set aside. Rub the vegetables through a sieve. Add the pureed vegetables and the chicken to the soup. Heat, and season to taste. Serves 6 to 8. This recipe is from The Fannie Farmer Cookbook.