Description
This is my husband’s and my favorite chicken soup, and I love that it is healthy soup.
Ingredients
- 10 cups chicken broth
- 1 onion, chopped
- 1 cup sliced celery
- 1 cup sliced carrots
- ¼ cup snipped parsley
- ½ teaspoon cracked black pepper
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- ¾ pound chicken, cut into cubes
- 2 cups cooked rice
- 2 tablespoons lime juice
- lime for garnish
Instructions
- Combine chicken broth
- onion
- celery
- carrots
- parsley
- pepper
- thyme
- and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften
- 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle
- 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate
- about 1 minute. Garnish with lime slices.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8