Roast Lemon Chicken And Rice Soup

• 2 tsp extra virgin olive oil
• 2 shallots
• 1 cup long-grain white rice
• 1 3/4 cups water
• 2 lemons, one zested and juiced, one sliced into small wedges
• Coarse salt and freshly ground pepper
• 6 cups chicken stock
• 2 cups grocery rotisserie chicken, shredded
• 2 eggs (if you want a more avgolemono style soup include the eggs but, if not, omit them. I always prefer more avgolemono style soup because it's one of my most favorite soups of ALL TIME)
• Dill (ideally fresh but dried will do)

1. 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 and set aside.
2. Set lemon wedges on a tray and place under the broiler until lightly browned.
3. Heat olive oil in a large saucepan or dutch oven, saute the shallots in pan until translucent.
4. Add stock to the pan with the shallots and bring to a simmer over medium-high heat. Stir in rice and chicken.
5. Lightly beat two eggs and combine with the juice of the second lemon in a small bowl, temper into the soup by slowly mixing a little bit of the soup into the bowl with the egg and lemon in order to bring it up to the temperature of the soup. Combine egg mixture into soup.
6. Remove from heat, and season with salt and pepper.
7. Divide soup among 4 to 6 bowls, and garnish with broiled lemon wedges and dill.

olive oil, shallots, longgrain white rice, water, lemons, salt, chicken stock, grocery rotisserie chicken, eggs, dill

Taken from www.epicurious.com/recipes/member/views/roast-lemon-chicken-and-rice-soup-52537841 (may not work)