Chicken Mulligatawny Soup

• 4 (15 ounce) cans chicken broth
• 1 (15 ounce) can diced tomatoes
• 1/2 cup rice
• 2 cloves
• 3/4 cup celery, chopped
• 3/4 cup green apple, chopped
• 3/4 cup onion, chopped
• 1/2 cup green pepper, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup flour
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper
• 2 cups milk
• 4 ounces chicken, cooked and cubed

1. Bring chicken broth to a boil Add tomatoes, rice, cloves, celery, apples, onion, and green pepper Simmer 30 minutes In separate pan, cook butter and flour for 10 minutes, stirring constantly.
2. Do not allow to burn.
3. To butter mixture add curry powder, salt, ground pepper, and milk Stir until smooth and add to soup Stir in cooked chicken.

chicken broth, tomatoes, rice, cloves, celery, green apple, onion, green pepper, butter, flour, curry powder, salt, ground pepper, milk, chicken

Taken from www.food.com/recipe/chicken-mulligatawny-soup-87903 (may not work)