Recipe Name:	Chicken Curry and Rice Souo	Difficulty:	Easy
Source:	Food Network	Serving Size:
Ethnicity:	American	Comments:
Base:	Chicken
Course:	Entree
Preparation Time:	0-10 Minutes

Ingredients: 1 1/2 Pound(s) Chicken Breast 2 Each(s) Medium Carrot 1 Each(s) Bay leaf 1 Each(s) Kosher salt 6 Cup(s) Low sodium chicken broth 2 Tablespoon(s) Unsalted Butter 1 Each(s) Large Onion thinly sliced 1 Teaspoon(s) Sugar 1 1/2 Teaspoon(s) Madras curry powder 33/100 Cup(s) Jasmine rice 3 Tablespoon(s) Finely chopped fresh mint 3 Tablespoon(s) Fresh dill 1 Each(s) Lemon cut into wedges

Directions: 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. 2. Meanwhile, heat the butter in another saucepan over medium-low heat. 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. 3. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. 4. 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. Toss in the chopped herbs and serve the soup with lemon wedges.

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