Curried Chicken and Jasmine Rice Soup

Fabulous dish I have made many times!  Such a refreshing version of chicken noodle soup.  It has pureed jasmine rice which thickens it beautifully and smells delicious.

 Ingredients

• several chicken tenders or breasts (about 2 pounds)
• 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

Directions

Combine the chicken, carrots, bay leaf, and 3 cups of broth in a crockpot.   Start to cook on high for 3 hours.

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. 

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan).  In the crockpot, take a fork and shred the now-cooked chicken.  Pour the rice mixture into the crockpot with the chicken and carrots.  Continue to cook for 1 hour if desired.  Toss in the chopped herbs and serve the soup with lemon wedges. 

Adapted from Food Network Magazine