Directions

1. Place chicken, onion, carrots, celery, garlic, bay leaves and 8 cups water in a large stockpot or Dutch oven; season with 2 teaspoons salt and 1 teaspoon pepper.
2. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 1 hour. Remove chicken and shred; discard skin and bones. Set aside. Strain broth through a fine-mesh sieve; discard solids.
3. Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.
4. Stir in chicken, carrots and celery. Cook, covered, until the rice is tender, about 10 more minutes.
5. Stir in dill and lemon juice; season with salt and pepper, to taste.
6. Serve immediately.