4 tbsp. butter
1 sm. onion, diced
1 carrot, diced
1 stalk celery with leaves, diced
1 c. diced raw chicken (1 lb.)
1/2 c. flour
1-2 tsp. curry powder
1 apple, peeled and diced
1 green pepper, diced
1/4 tsp. nutmeg
5 c. chicken stock or canned broth
2 cloves crushed
2 sprigs parsley, chopped
1 c. chopped tomatoes
2 c. hot cooked rice
Salt and freshly ground pepper

Melt the butter in a large soup pot. Add the onion, carrot, celery, green pepper, apple, and chicken, and cook slowly, stirring frequently for about 15 minutes. Mix the flour with 1 teaspoon curry powder and the nutmeg. Add it to the pot and cook over low heat for about 5 minutes, stirring from time to time. Stir in the stock, then add the cloves, parsley, and tomatoes. Partially cover and simmer for about 1 hour. Add salt and pepper to taste and more curry powder, if you wish.

Pass the rice separately or spoon into each bowl as you serve the soup.