Chicken Curry Soup

We got this recipe from a friend years ago and love it! This is a great soup to use your leftover rice and chicken in. I posted it the original way, which is awesome and in parentheses wrote variations I have come up with. -Kristin

2-4 carrots, diced
1-2 celery ribs, diced
1 small onion, diced
3/4 c. butter (I use 5 T.)
1/2 c. flour
1 t. season salt
1/2 -1 t. curry
3 cans evaporated milk (or, 2 cans fat-free evaporated milk and 1 c. half and half cream)
4 c. chicken broth
3 c. chicken, cooked
4-6 c. white or brown rice, cooked (depends on how thick you like your soup, we like it thick!)

Saute veggies in butter for 2 minutes. Stir in flour, salt and curry until smooth. Gradually add milk and bring to boil. Cook and stir for 2 minutes until thickened, gradually add broth. Stir in chicken and rice. Return to boil then simmer uncovered 10-12 minutes.