Oriental Soup

3 pound chicken breast
2 quarts cold water
2 teaspoon salt
10 peppercorns
3 tablespoons butter
1 onion, chopped
1 apple, peeled, cored, and chopped
1 small green bell pepper, seeded and chopped
2 drops Tabasco Sauce
1 tablespoon curry powder
1/2 teaspoon nutmeg
6 tablespoon cooked rice

In a soup kettle, place chicken, and then add salt, peppercorns, and cold water. Cover and bring to a boil. Simmer 1 hour or until chicken falls from the done. Remove chicken and de-bone. Throw away the bones. Add the chicken meat back into the soup. In a skillet, melt butter and sauté the onion, apple, and green bell pepper. You want the onion to become clear. Stir in the Tabasco, curry powder and nutmeg. Add skillet ingredients to the soup. Continue cooking the soup 15 minutes. Serve in bowls with a tablespoon of rice in each.