Hearty Chicken And Rice Soup
|Chicken broth||10 Cup (160 tbs)|
|Onion||1 Medium, chopped|
|Sliced celery||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Cracked black pepper||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Chicken cubes||1 1⁄2 Cup (24 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Lime juice||2 Tablespoon|
|Lime slices||2 (For Garnish)|
Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven.
Bring to a boil over high heat.
Stir once or twice.
Reduce heat to low.
Simmer, uncovered, 10 to 15 minutes.
Add chicken; simmer, uncovered, 5 to 10 minutes or until chicken is cooked.
Remove and discard bay leaf.
Stir in rice and lime juice just before serving.
Garnish with lime slices.