eat :: martha stewart's roast lemon chicken and rice soup

i saw this recipe on the cover of the latest martha stewart living and thought it sounded like a really good soup.  and a great thing to have around on new year's day.  so i made a big batch the day before new year's eve and enjoyed a warm cup on the first day of 2013.  it was perfect.

1 cup long-grain white rice

1 3/4 cups water

1 lemon, zested and juiced

kosher 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

{lemons for roasting the chicken}

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.

Comments

[Jaime @ laviejaime]

yes i dogeared this to make...yours looks delish and fresh! i may take a shortcut and buy a roasted rotisserie chicken already made ;)

[Anne]

i have those cute starbucks nesting bowls/cups too - just love the pattern! and, p.s., that soup looks to-die-for.