Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roast Lemon Chicken and Rice Soup 3.1 (38) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 19, 2021 Print Share Share Tweet Pin Email Photo: Chris Court Prep Time: 15 mins Total Time: 30 mins Yield: Makes 2 1/2 quarts; Serves 4 to 6 It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish. If you plan to make the Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs another day, then reserve two tablespoons of the pan juices for the vinaigrette. Ingredients 1 cup long-grain white rice 1 ¾ 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 Directions 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. Variations For a thicker, richer broth that's more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving. Print