KitchenMagician's Recipe

CHICKEN - CURRIED RICE SOUP

Category: Broth Soups

Makes 6 servings.

2 1/2 lb. bone-in chicken breasts
3 carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
9 c. chicken broth
3 T. unsalted butter
1 onion, very thinly sliced
1/2 T. granulated sugar
1 T. Madras curry powder
1/2 c. jasmine rice
1/4 c. minced fresh mint
1/4 c. chopped fresh dill
1 lemon, cut into wedges

Combine chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
Add 5 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.
Meanwhile, heat butter in another saucepan over medium-low heat.
Add onion, sugar and 1 teaspoon salt; cook 5 minutes, or until onion is soft.
Add curry powder and cook for 1 minute; add rice and the remaining 3 cups broth.
Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard skin and shred meat into pieces; return shredded chicken to the same broth.
Puree rice mixture with an immersion blender until smooth.
Pour in shredded chicken and broth, stirring gently to combine; bring to a simmer.
Toss in chopped herbs and serve with lemon wedges.