Lemon Chicken and Rice Soup

3 cans chicken broth or equivalent Penzy’s Chicken Stock

8 boneless, skinless chicken thighs

½ c lemon juice

1 T lemon pepper

3 cups white rice, cooked

Add 3 cans of chicken broth, plus 1-2 cans more of water to a large stock pot.  Add chicken thighs and cook until done, approx 30 minutes.  Remove thighs to a plate and cut in bite-sized pieces.  Return to pot and add lemon juice and lemon pepper.  Cook 5 minutes more and add hot, cooked rice immediately before serving.  The rice will continue to absorb the stock and make a yummy risotto for breakfast or lunch the next day.