Curried Chicken Rice Soup

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 c. butter or margarine3/4 c. flour
1 tsp. seasoned salt
1/2 to 1 tsp. curry powder
3 cans (12 ounces, each) evaporated milk
4 c. chicken broth
2 to 3 c. cubed cooked chicken
2 c. 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 chicken broth. Stir in chicken. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. I keep the rice separate, otherwise it sucks up all the juice. I add the rice to the bowl and then the soup on top. I separate leftovers in the fridge this way as well. Serves 10-12.

-Jen