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.
nbsp;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.