Curry Chicken Rice Soup.

Curry Chicken Rice Soup.

¼ cup butter

2 large carrots, finely chopped

2 celery ribs, finely chopped

1 small onion, finely  chopped

¾ cups plus 2 tablespoons flour

1 teaspoon salt

1 teaspoon curry powder

2 cans (12 oz each) fat-free evaporated milk

1 cup half-and-half cream

4 ½ cups reduced-sodium chicken broth

3 cups cubed cooked chicken breast

2 cups cooked wild rice

In a large heavy pot melt butter.  Add the carrots, celery and onion; sauté for 2 minutes.  Sprinkle with flour; stir until blended. Stir in salt and curry.  Gradually add milk and cream {you are making a rue}.  Bring to a boil; and stir for 2 minutes or until thickened. 

Gradually add broth.  Stir in chicken and rice; return to boil.  Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

1 cup

263 calories

8 grams fat

54 mg cholesterol

26 grams carbohydrate

2 grams fiber

20 grams protein