1/4 c. butter, cubed
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
1/2 c. unbleached all-purpose white flour
1 t. seasoned salt
1 t. curry powder
1 t. course black pepper
2 cans (12 oz. each) low fat evaporated milk
1 c. half and half cream
4-1/2 c. reduced sodium chicken broth
3 c. chicken breast (or turkey), cooked and shredded or cubed
2 c. cooked long grain rice (we use Uncle Ben's brown)
red pepper flakes, if desired
In a large soup pot, melt butter. Add the carrots, celery and onion; sauté about 10 minutes.
Sprinkle with flour; stir until blended.
Stir in seasoned salt, pepper and curry. Gradually add milk and cream. 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 vegetables are tender.
If you want to add a little kick, add a pinch of red pepper flakes when serving.