Servings: 8ish

1/2 cup margarine ½ cup margarine
2 onions, chopped 2 onions, chopped
2 carrots, sliced 2 carrots, sliced
2 celery stalks, sliced 2 celery stalks, sliced
2 bell peppers, chopped 2 bell peppers, chopped
3 crisp apples, chopped (I like green apples. Anything but red delicious, which suck and are not delicious at all, should work.) 3 crisp apples, chopped (I like green apples. Anything but red delicious, which suck and are not delicious at all, should work.)
1/2 cup flour ½ cup flour
1 1/2 tbsp curry powder 1 ½ tbsp curry powder
2-3 whole cloves, depending on how much you like cloves 2 to 3 whole cloves, depending on how much you like cloves
1/2 tsp cinnamon ½ tsp cinnamon
7 cups chicken broth (keep chicken broth cubes in the cupboard for times like these!) 7 cups chicken broth (keep chicken broth cubes in the cupboard for times like these!)
3 or more boneless, skinless chicken thighs 3 or more boneless, skinless chicken thighs
1 large can diced tomatoes 1 large can diced tomatoes

Cook chicken in boiling chicken stock, 30 minutes or until done.
Melt margarine in large pot; add the first five ingredients (onions to apples) and cook on high until tender, stirring well.
Mix flour & spices, stir in with veggies, fruit, and margarine until thoroughly coated, stirring constantly.
Remove chicken from broth, chop, and add both to the large pot, stirring to mix.
Add tomatoes to soup. Simmer for 15+ minutes.
SERVE hot -- I've heard of people serving with sour cream, but I like it just as it is.
VARIATIONS: a couple fresh tomatoes in place of the can or ½ tsp ground cloves in place of whole.