Chicken Curry Soup

Saute in pan for 2 minutes:

2 large shredded carrots

2 stalks celery, chopped

1 onion, chopped

¾ c. butter

Stir into veggies:

¾ c. flour

1 t. seasoned salt

1 t. curry powder

Stir until smooth, cook about 2 minutes.

Gradually add:

3 12 oz. cans milk

4 c. chicken broth

Continually stir until thickened, and so it doesn’t burn.

Add:

2-3 c. chicken, cooked and chopped

2 c. cooked rice

2-4 chicken bouillon cubes (depending on taste)

I usually add more veggies, like broccoli and squash, finely chopped so no one notices!

Also, if I have fresh spinach, I chop it and add it too. Not too much, maybe a cup or cup and a half total of extra veggies.

This is the best soup-I usually take it to any pot luck. I usually double it too so there is plenty.

We also like more curry added. I usually add about 2 T. to mine, but it depends on your taste.