Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roast Lemon Chicken and Rice Soup 3.1 (38) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 19, 2021 Print Rate It 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. Rate it Print