Curried Chicken and Rice Soup

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced
• 1 teaspoon sugar
• 1 1/2 teaspoons Madras curry powder
• 1/3 cup jasmine rice
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

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.
5. Add the curry powder and cook for 1 minute.
6. Add the rice and the remaining 3 cups broth.
7. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
8. Remove the chicken from its broth; discard the skin and shred the meat into pieces.
9. Return the shredded chicken to the same broth.
10. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan).
11. Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer.
12. Toss in the chopped herbs and serve the soup with lemon wedges.
13. Per serving: Calories 390; Fat 11 g (Sat.
14. 5 g; Mono.
15. 1.6 g; Poly.
16. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g
17. Photography by Antonis Achilleos

chicken, carrots, bay leaf, kosher salt, lowsodium, unsalted butter, onion, sugar, curry powder, jasmine rice, fresh mint, dill, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-chicken-and-rice-soup-recipe.html (may not work)