This soup is light, has a refreshing lemon flavor that is perfect for passing off the leftover cooked chicken. Feel free to add a little more lemon juice if you like the taste! It's perfect to serve as an appetizer.
INGREDIENTS:
1 (3-4 pound) whole chicken, rinsed
1 onion, cut into wedges
2 carrots, halved
2 celery ribs, halved
4 cloves garlic, crushed
2 bay leaves
Kosher salt freshly ground black pepper, to taste
2/3 cup long-grain white rice
1 cup diced carrots
1 cup diced celery
2 tablespoons chopped fresh dill
2 tablespoons freshly squeezed lemon juice
DIRECTIONS:
Place chicken, onion, carrots, celery, garlic, bay leaves, and 8 cups water in a large stockpot or Dutch oven; season with 2 teaspoons salt and 1 teaspoon pepper.
Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 1 hour. Remove chicken and shred; discard skin and bones. Set aside. Strain broth through a fine-mesh sieve; discard solids.
Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.
Stir in chicken, carrots, and celery. Cook, covered, until the rice is tender, about 10 more minutes.
Stir in dill and lemon juice; season with salt and pepper, to taste.
