Chicken and Rice Soup
By Meisje
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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
Details
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.
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