Curried Chicken Rice Soup

3/4 Cup margarine
2 Large Carrots, diced
1 onion, chopped
2 celery ribs, diced
3/4 cup white flour
1 tbs curry powder or paste
4.5 cups rice milk (or other milk)
4 cups chicken broth
2-3 cups cooked chicken, cubed
3 cups cooked white rice

In a large sauce pan, saute veggies in margarine for 2 minutes. Stir in curry, and continue to saute 1 minute. Add flour, stirring until smooth. Slowly add milk, then chicken broth. Bring to a boil, and add chicken and rice. Reduce heat and simmer 10 minutes. yields 16 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user CHELSEALDK.