Curry Chicken and Rice Soup

2 large carrots, diced
2 celery sticks, diced
1 onion, chopped
¾ c. butter or margarine
¾ c. c. flour
1 tsp. seasoned salt

½ to 1 tsp. curry powder (I use 1 tsp)
3 cans (12 oz each) evaporated milk
4 c. chicken broth
2 – 3 c. cubed cooked chicken (thighs are good for this)
2 c. cooked long grain rice

In a large saucepan, sauté carrots, celery and onion in butter for 4-5 minutes, stirring frequently. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetable are tender.

10-12 servings