Curried Chicken Rice Soup

A new recipe became my favorite at home growing up. It is yet another great crock recipe. I know make it often and freeze the leftovers for a quick meal on the go or for a lunch at work.

2 large carrots, diced

2 celery ribs, diced

1 small onion, chopped

3/4 cup butter

3/4 cup all-purpose flour

1 teaspoon seasoned salt

1/2 to 1 teaspoon curry powder

3 cans (12 ounces each) evaporated milk

4 cups Progresso ® Chicken Broth

2 to 3 cups cubed cooked chicken

2 cups cooked long grain rice

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. 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 vegetables are tender. Yield: 10-12 servings.