Happy Soup

I have been meaning to post this soup for ages and I keep forgetting! There is a soup out there...unlike any other soup you've ever tasted...I like to call it.....HAPPY SOUP. The reason? It makes me immensely happy and it's the perfect medicine for the odd cold or sore throat (according to Brandy, MD). Ryan made it for me one day when I was miserable and while I insisted that we only eat it when we're sick (so we don't get sick of it)...it's too damn good. Make this for anyone, sick or healthy, and they will be happy and love you forever. The flavors don't seem like they should taste delicious together but believe me when I say that they certainly do.

Recipe adapted from this one:

Happy Soup

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds)
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf Kosher salt
7 cups vegetable better than bouillon broth
2 tablespoons olive oil  or butter
1 large onion, very thinly sliced
1 1/2 teaspoons curry powder
1/2 cup jasmine or basmati rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 diced tomato
1 lemon, cut into wedges


Directions

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 and cook 

until soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 

4 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.

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 tomato and serve the soup with lemon wedges.