Ingredients
1 cup long-grain white rice
1 3/4 cups water
1 lemon, zested and juiced
Coarse salt and freshly ground pepper
6 cups chicken stock, preferably homemade
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
Roast lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken
Coarsely chopped fresh dill, for garnish
Preparation
Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork.
Bring stock to a simmer in a large saucepan over medium-high heat. Stir in rice, chicken, lemons, shallots, and pan juices, and simmer 1 minute. Remove from heat, and season with salt and pepper.
Divide soup among 4 to 6 bowls, and season with lemon juice and dill.
