Add vegetable stock to pot on HIGH. Add onions, leeks and celery. Stir to combine. Bring to a simmer, reduce heat to MEDIUM and cook for 5 minutes.
Add curry sauce, salt, carrots, chicken and rice. Cook, stirring occasionally, about 10 minutes.
In large stock pot add 1 1/2 tablespoon of olive oil and heat on Medium High. Once oil is hot add onions, celery, leeks and salt and sauté for 5-7 minutes, until vegetables start to soften. Follow directions above.
TIP: To add a little spice to the dish use hot sauce or dice up a small red chili pepper and add to vegetables.
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