Categories: Soup

Ingredients

• 1/2 pound bone-in chicken breast
• 1 medium carrot
• 1 bay leaf
• Kosher salt
• 3 cups low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 small onion, very thinly sliced
• 1/2 teaspoon sugar
• 3/4 teaspoon Madras curry powder
• 1/6 cup jasmine rice
• 1 1/2 tablespoons finely chopped fresh mint
• 1 1/2 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

Directions

1. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.

2. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

3. Meanwhile, heat the butter in another saucepan over medium-low heat.

4. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

5. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

6. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer.

7. Toss in the chopped herbs and serve the soup with lemon wedges.

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