Lemon Chicken & Rice Soup

you know those lazy nights when you don't feel like cooking...so you pick up a rotisserie chicken from the market, serve it up with some rice and veggies and call it good? (aka: every night of my life)

well, we know these nights all too well, but we are a small group and we never seem to finish the meal. while this makes a tasty and healthy meal, sometimes it's a bit boring to have it 2 nights in a row, so i came up a nice leftover over chicken & rice soup.  the lemons make it taste fresh and it's a nice soup for springy weather.

WHAT YOU NEED...
-LEFT OVER CHOPPED CHICKEN (ABOUT 2 CUPS)
-LEFT OVER BROWN OR WHITE RICE (ABOUT 1 CUP)
-LEFT OVER/PRE COOKED VEGGIES (ASPARAGUS AND CARROTS WORK NICELY)
- 1 LEMON ZESTED AND JUICED
- 1 LEMON THINLY SLICED
-SALT & PEPPER
-6 CUPS OF CHICKEN STOCK
-3 CHALETS (ONE DICED, 2 CHOPPED IN LARGE CHUNKS)
-1/2 TEASPOON ITALIAN SEASONING
-OLIVE OIL
-FRESH DILL (OPTIONAL, BUT YUMMY)

WHAT YOU DO...
-heat some olive oil in a soup pot (just a swirl around the pan is enough) and then add the diced onions (chalets) and add some salt and pepper (a few shakes of both) and let the chalets cook and sizzle. stir and shake them around a bit, then add the lemon slices. let the onions and lemons caramelize.
-when the onions are transparent and the lemons are soft, add the water, chicken stock, lemon juice and lemon zest, and the italian seasoning and big chunks of chalets. bring to a boil for 10 minutes.
-add the rice, veggies, and chicken. let it simmer for about 15 minutes, stirring often.
-add a few stems of fresh chopped dill and serve.
add salt and pepper to taste.
ENJOY!