Curried Chicken Rice Soup

You can substitute leftover Turkey as well.

Ingredients

  • 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

Instructions

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.

NOTE: Serves 10-12