Chicken Mulligatawny

Ingredients

• 0.3 cup butter 
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 5 cups rich chicken stock 
• 2 cups meat from a rotisserie chicken cooked chopped
• 4 servings rice hot cooked
• 1 teaspoon curry powder 
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 medium size bell pepper green seeded chopped
• 1 large onion sliced
• 0.3 teaspoon pepper 
• 1 teaspoon salt 

Equipment

• bowl
• dutch oven

Directions

1. Saut onion, green pepper, carrots, and celery in butter in a medium Dutch oven until vegetables are tender. Stir in flour; cook over medium heat 5 minutes, stirring constantly. Gradually add next 6 ingredients, stirring constantly; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Serve over hot cooked rice in individual bowls.