curried chicken soup

By MauiDreaming

food net work magazine--recipe calls for bone-in chicken breast.
i use boneless, skinless chicken breast, or leftover roasted chicken...

Ingredients

• 1 +1/2 lb. bone-in chicken breast, halved
• 2 carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• kosher salt to taste
• 6 cups low-sodium chicken broth
• 2 Tbsp. unsalted butter
• 1 large onion, very thinly sliced
• 1 tsp. sugar
• 1 +1/2 tsp. madras curry powder
• 1/3 cup jasmine rice
• 3 Tbsp. finely chopped fresh mint
• 3 Tbsp. chopped fresh dill
• 1 lemon, cut into wedges (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. 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 (if use leftover roast chicken, omit it from this step, just shred chicken at set aside)
meanwhile, heat the butter in a large saucepan over medium heat. add the onion, sugar and 1 tsp. salt; cook until the onion is soft, about 5 minutes.
add the curry powder and cook for 1 minute. add the rice and the remaining chicken broth. increase the heat to medium, cover and simmer until the rice falls apart, 15-20 minutes.
remove the chicken from its broth; discard the skin, bones and shred the meat into pieces. return to broth.
puree the rice mixture with an immersion blender until smooth (or blend in batches in a blender). return to the sausepan. pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. toss in the chopped herbs and serve with lemon wedges.