Method:

1. Bring stock to a boil. Reduce heat, andd rice and simmer for about 20 minutes.

2. Melt butter. Saute chopped onions. stir in flour.

 3. Add blanched and pureed tomatoes, ladies fingers cut into rounds and chopped capsicum to stock and simmer.

4. Add some stock gradually to blended flour mixture, beating with a whisk.

5. Return to soup, stirring constantly until thick. Add chinken and simmer for another 10 minutes.