Teardrops n Tiny Travel Trailers

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup all-purpose flour
1 tsp seasoned salt
1/2 to 1 tsp curry powder
3 cans (12 oz each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

In a large saucepan, sauté carrots, celery and onion 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 the chicken broth. Stir in the chicken and rice. Return to a boil.

Reduce heat; simmer uncovered for 15 minutes or until the vegetables are tender. Serves 10 to 12.



I love anything with curry, but this is really great. I used an East Indian hot curry powder and added a bit more than the recipe calls for.

Mike
Hayden Lake, ID

So nice to sip some chicken soup with rice...sippin' once, sippin' twice, sippin' chicken curry soup with rice.
Joanie

Wow! Sounds great. Thanks,

Gary

That looks like a really great recipe for the Indiana Shivaree. I was planning to make soup of some sort for lunch on Saturday, and this look nice and simple and will go down really great in freezing temps.

OH, and it will fit in my 8" DO.

Tom