Ingredients
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3/4 cup butter (yes 3/4 cup!) or 3/4 cup margarine (yes 3/4 cup!)
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1 onion, chopped
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1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
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3 -4 carrots (peeled and diced)
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1 large stalk celery, chopped
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2 -3 tablespoons fresh minced garlic (or to taste, I like lots!)
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3/4 cup all-purpose flour
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1 1/2 teaspoons seasoning salt
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1 tablespoon curry powder (or to taste)
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3 (12 ounce) cans evaporated milk
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4 cups chicken broth
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fresh ground black pepper (to taste)
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3 cups cooked cubed chicken
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2 cups cooked rice or 2 cups cooked cubed potatoes
Instructions
- In a large saucepan heat butter over medium heat.
- Add in onion, pepper flakes carrots and celery; saute for about 4 minutes or until softened.
- Add in garlic and cook 2-3 minutes.
- Add in flour, seasoned salt and curry powder; cook stirring for 2 minutes.
- Add in evaporated milk and chicken broth; bring to a boil stirring constantly until heated through and thickened (about 2-3 minutes).Season with fresh ground black pepper to taste.
- Add in cooked chicken and rice or potatoes; stir until heated through.
- Ladle into bowls and serve with crusty bread.