Chicken And Rice Avgolemono With Dill

• 1 (2 1/4-pound) whole rotisserie chicken
• 9 cups water
• 2 cups chopped carrot
• 2 cups chopped onion
• 3/4 cup chopped celery
• 1 teaspoon salt
• 1 thyme sprig
• 1 tablespoon olive oil
• 1 cup sliced green onions
• 3 garlic cloves, minced
• 3/4 cup uncooked long-grain white rice
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 large eggs
• 1/2 cup chopped fresh dill

1. Remove and discard skin from rotisserie chicken. Remove meat from bones, reserving bones. Chop meat; cover and chill until ready to use.
2. Combine chicken bones, water, and next 5 ingredients (through thyme sprig) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 1 hour. Strain stock through a sieve into a large bowl; discard solids.
3. Heat olive oil in pan over medium-high heat. Add green onions and garlic; saute 1 minute. Add strained stock, and bring to a boil. Stir in rice; reduce heat, and simmer, uncovered, for 15 minutes or until rice is tender. Stir in reserved chopped chicken.
4. Combine lemon juice and eggs in a medium bowl, stirring well with a whisk. Gradually add 1 cup hot soup to egg mixture, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly. Cook over medium heat until slightly thick (about 2 minutes), stirring constantly. Remove from heat; stir in dill.

rotisserie chicken, water, carrot, onion, celery, salt, thyme, olive oil, green onions, garlic, longgrain white rice, lemon juice, eggs, dill

Taken from www.myrecipes.com/recipe/chicken-rice-avgolemono-with-dill (may not work)