Curried Chicken and Rice Soup

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Curried Chicken and Rice Soup

2 large carrots, chopped
2 stalks of celery, chopped
1 onion, chopped, 3/4 cup butter
3/4 cup flour
1 tsp. seasoned salt
1/2 - 1 tsp curry powder
3 (12 oz) can evaporated milk
4 cups chicken broth
2-3 cup chicken, cooked
2 cup cooked long grain brown rice

In a large saucepan, saute vegetables in butter for two minutes. Whisk in flour, seasoned salt and curry until smooth. Gradually add the milk. Bring to a boil and stir two minutes. Gradually add chicken broth. Stir in chicken meat and rice. Return to a boil and then reduce heat and simmer uncovered for 10 minutes.