Lemon Chicken and Rice Soup

Instructions:

1. Preheat oven to 375°F (190°C). In a small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper. Coat chicken breasts with this mixture and place in a baking dish. Bake for about 28 minutes, flipping halfway through, until chicken is cooked. Shred chicken and set aside.
2. In a large soup pot, heat olive oil over medium heat. Add carrots, celery, and onion. Sauté for 5-6 minutes until slightly softened. Add garlic and cook for 1 minute until fragrant.
3. Season with salt and pepper. Pour in water and chicken stock, add bay leaves, and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Add shredded chicken and rice to the pot. Cook for another 5 minutes until rice is tender.
5. Stir in lemon juice, dill, and Parmesan cheese. Adjust seasoning if needed.
6. Remove from heat and serve immediately.
7. Store leftovers in the fridge for up to 5 days. Adjust consistency with additional broth or water when reheating, if desired.

Enjoy your hearty Chicken Lemon Rice Soup!