1 fryer chicken
1/4 c. plus 2 tbsp. butter (6 tbsp.)
1 med. onion, chopped fine
1 lg. carrot, chopped fine
4 lg. stalks celery, chopped fine (leaves too)
1 green pepper, chopped fine
1/2 clove garlic, minced
1/2 c. whole wheat pastry flour (use more if you substitute white flour)
1 tsp. curry powder
4 med. tomatoes, chopped
7 c. chicken stock
3/4 c. uncooked brown rice or barley

Debone and skin chicken. Cut meat into chunks (or use leftover turkey or chicken). Brown uncooked meat in 1/4 cup butter melted in the bottom of the soup pot. Remove and set aside. Add remaining butter and saute onion, carrot, celery, green pepper and garlic until slightly brown and soft. Remove from heat.

Add flour, curry, tomatoes (can use canned) and stock. Return to heat and bring to a boil, stirring as needed to prevent sticking. Cover and simmer 1 hour. Add rice and chicken. Simmer 45 minutes covered tightly. 4 generous servings.

NOTE: A recipe from India, the name means "pepper water, " but this soup is neither watery nor spicy. It's hearty enough to make a meal of and has a great flavor. The recipe adapts well to the use of leftovers and crock pot preparation. The next time you are planning to make chili, try this instead for a delightful change.