Curried Chicken Rice Soup

from Taste of Home Healthy Cooking Magazine

Ingredients

1/4 c butter, cubed
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3/4 c plus 2 tbsp all-purpose flour
1 tsp seasoned salt
1 tsp curry powder
2 cans (12 oz each) fat-free evaporated milk
1 c half and half cream
4 1/2 c chicken broth
2 c cooked rice

In a Dutch oven, melt butter. Add carrots, celery and onion. Saute for two minutes. Sprinkle with flour, stir until blended. Stir in seasoned salt 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 min or until vegetables are tender.