| 2 tbsp | (30 mL) Olive oil |
| 1/2 | Onion, finely chopped |
| 2 | Cloves garlic, minced |
| 1 | Stalk celery, chopped |
| 1 | Medium carrot, peeled and chopped |
| 3/4 cup | (150 mL) Flour |
| 1 tsp | (5 mL) Curry powder |
| 1/2 tsp | (2 mL) Mustard powder |
| 8 cups | (2 L) Chicken broth |
| 2 | Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and diced |
| 2 cups | (500 mL) Half and half cream (10%) |
| 2 cups | (500 mL) Cooked rice |
| Salt and pepper | |
| 3/4 cup | (150 mL) Slivered almonds |
HEAT olive oil in a large pot over medium-high. Add onion, garlic, celery and carrots. Cook for 5-6 minutes or until tender. Stir in flour, curry powder and mustard. Cook stirring constantly for 1-2 minutes. Gradually add chicken broth; whisk to combine. Bring to a boil then reduce heat to low and simmer for 8-10 minutes. Stir in cooked chicken. Heat through and add cream and cooked rice. Season with salt and pepper. Simmer gently for 12-15 minutes. Serve garnished with slivered almonds.
Substitute brown or wild rice for white rice.
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