Ingredients:
6 cups chicken broth
1/2 TBSP minced garlic
1 small onion, chopped fine
2 cups celery, chopped
2 cups carrots, chopped
2 bay leaves
1 TBSP dill
1 lemon, juiced
1/3 C basmati rice
Salt and pepper to taste
1 TBSP EVOO
Rotisserie chicken, picked, chopped, drippings reserved

Instructions:
Prep everything by getting your veggies chopped, chicken picked and chopped.
Add a TBSP of EVOO to soup pot over medium high heat. Add garlic and onions and saute for about a minute or two. You should be able to smell cooking, but do not burn. Add in carrots and celery and saute for another minute or two. Add in chicken broth, chicken drippings, bay leaves, dill and lemon juice. Bring to a boil. Boil for a few minutes before adding in chicken and rice. Bring to a full boil for about 10 minutes. Remove bay leaves if you can find them, if not, no big deal. Add salt and pepper to taste. Remove from heat, serve and enjoy!