In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 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 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).
Ingredients:
ADD TO LIST
- 1/4 cup butter, cubed
- 2 large carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 small onion, finely chopped
- 3/4 cup plus 2 tablespoons Unbleached All-Purpose Flour
- 1 teaspoon seasoned salt
- 1 teaspoon curry powder
- 2 cans (12 ounces each) fat-free evaporated milk
- 1 cup half-and-half cream (I used fat free)
- 4-1/2 cups reduced-sodium chicken broth
- 3 cups cubed cooked chicken breast
- 2 cups cooked brown rice
Instructions:
Notes: I added twice the curry. I would also do less flour next time. It was a little too thick. I also added extra carrots. I didn't have seasoned salt, so instead I put sea salt, a little sugar, pepper and garlic salt.
