Lemon Chicken and Rice Soup

The ultimate comforting soup. It's basically an entire dinner in a bowl. Just kick back and binge your favorite Netflix show as you eat.

Total Time: 1 Hour, 50 Minutes (Prep - 20 Minutes / Cook - 1 Hour, 30 Minutes)

Servings: 6-8

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 and freshly ground black pepper, to taste

• 2/3 cup long-grain white rice

• 1 cup diced celery

• 1 cup diced carrots

• 2 tablespoons chopped fresh dill

• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Place chicken, onion, carrots, celery garlic, bay leaves and 8 cups of water in a large stockpot or Dutch oven, season with 2 teaspoons salt and 1 teaspoon pepper.

2. Bring to a boil. Reduce heat and simmer until chicken is fork-tender, about 1 hour.

3. Remove chicken and shred; discard skin and bones (or save to make homemade chicken stock for another recipe). Set aside. Strain broth through a fine-mesh sieve; discard solids.

4. Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.

5. Stir in chick, cups of carrots and celery. Cook, covered, until the rice is tender, about 10 more minutes.

6. Stir in dill and lemon juice; season with salt and pepper, to taste. Serve immediately.