Ingredients
12 cups chicken stock
3/4 cup long-grain white rice
Reserved shredded chicken from stock
Coarsely chopped fresh dill, for garnish
Preparation
Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill.
