Creamy Curried Chicken- Rice Soup - cooking recipe

Ingredients

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup flour
1 teaspoon seasoning salt
1/2 - 1 teaspoon curry powder
3 (12 ounce) cans evaporated milk
4 cups chicken broth
2 -3 cups cubed cooked chicken or 2 -3 cups turkey
2 cups long grain rice, cooked

Preparation

In a large pot, saute carrots, celery, in butter for 2 mins.
Stir in flour, seasoned salt and curry until smooth.
Gradually add milk.
Bring to a light boil; cook and stir for 2 mins, or until thickened.
Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
Add cooked rice to soup, and serve.