1/4 c. butter
1 med. onion, sliced
1 med. carrot, diced
1 green pepper, diced
1 celery stalk, diced
1 tart apple, peeled, cored and diced
1 c. cooked chopped chicken
1/4 c. flour
2 whole cloves
1 to 2 tsp. curry powder
Chopped parsley
Pinch of nutmeg
2 cans chicken broth
1 (16 oz.) can chopped tomatoes with liquid

Melt butter in a large pan and saute onions until soft. Blend in peppers, carrots, celery, chicken and apple and saute until vegetables are tender. Stir in flour. Add cloves, curry, 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.