Chicken and Rice Soup

By Meisje

Ingredients

• 10 C chicken broth
• 1 medium onion, chopped
• 1 C sliced celery
• 1 C sliced carrots
• 1/4 C snipped parsley
• 1/2 tsp. cracked black pepper
• 1/2 tsp. dried thyme leaves
• 1 bay leaf
• 1 chicken, cubed, about 3/4 pounds
• 2 C cooked rice
• 2 Tbl. lime juice

Preparation

Step 1

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in Dutch oven. Bring to a boil; stir once or twice. Reduce heat; simmer, uncovered 10-15 minutes. Add chicken; simmer, uncovered, 5-10 minutes or until chicken is no longer pink in the center. Remove and discard bay leaf. Stir in rice and lime juice just before serving.