Prepare chicken by cutting off legs and thighs and both chicken breast halves and remove skin. Set aside. Take what’s left of the chicken and cut it into 2-3 pieces. This will be the base of your chicken stock.

Rough chop the first four ingredients, setting aside about ¼ cup of finely diced carrots, parsley, and celery in a bowl. Heat olive oil on medium-high heat in your IMUSA 5Qt. stock pot and add chopped onions, carrots, parsnips, and celery. Sauté until softened, about 3-4 minutes. Add the chicken carcass, dried thyme, bay leaf, 2 tsp. salt, ¼ tsp. black pepper and 6 cups of cold water.

Allow it to come to a boil and lower the heat to a high simmer, skimming foam from time to time. Simmer for 1 hour.
Pass the soup through a fine sieve and discard everything but the stock. Wipe down your stock pot and return stock inside. Add chicken breast halves, finely chopped vegetables, rice, lemon zest and slices. Allow to simmer until breasts are fully cooked, at 165F. Remove breasts and allow to cool before dicing them. Return to soup and continue simmering until rice is cooked. Add dill and season with more salt and pepper to taste.

Serve with chopped parsley and lemon wedges.

Enjoy!