Chicken curry soup with rice

Ingredients:

• 1 bone-in chicken breast, halved (about 700 g)
• 2 medium carrots, cut diagonally into 6cm pieces.
• 1 bay leaf
• 6 cups chicken broth
• 2 tbsp (30 g) butter
• 1 large onion, very thinly sliced
• 1 teaspoon of sugar
• 1.5 tsp curry powder
• 0.33 cup Thai Jasmine rice
• 3 tbsp finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, sliced ​​into wedges

Preparation:

1. Place the chicken, carrots, bay leaf, and a pinch of scoly in a medium saucepan. Add 3 cups of broth and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the chicken is tender, about 20 minutes. Remove the chicken from the broth, remove the skin, and shred the meat. Return the chicken to the broth.
2. Meanwhile, heat the butter in another saucepan over low heat. Add the onion, sugar, and 1 teaspoon of salt and cook until the onion is soft, about 5 minutes. Add the curry powder and cook for another minute. Add the rice and the remaining 3 cups of broth. Increase the heat to medium, cover, and simmer gently until the rice begins to soften, 15-20 minutes.
3. Blend the rice mixture with an immersion blender until smooth. Pour in the chicken broth, stir gently, and bring to a simmer. Stir in the chopped herbs and serve with lemon wedges.
   
   
   When blending hot liquids, let them cool for about 5 minutes before transferring them to the blender, filling the bowl only halfway. Cover with a lid, leaving one corner open. Cover with a towel to prevent splashes, and blend until smooth.