• 1 bone-in chicken breast (about 1 ½ pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups chicken stock
• 2 T unsalted butter
• 1 large onion, very thinly sliced
• 1 t sugar
• 1 ½ t Madras curry powder
• ⅓ c jasmine rice
• 3 T finely chopped fresh mint
• 3 T chopped fresh dill

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.

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.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Toss in the chopped herbs and serve the soup with lemon wedges.

Preparation time: 5 minutes
Cooking time: 15 minutes

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