Hearty Chicken Rice Soup
Cooking Instructions:
- 10 cups chicken broth*
- 1 large onion chopped
- 1 cup sliced celery
- 1 cup sliced carrots
- 1/4 cup snipped parsley
- 1/2 tsp cracked black pepper
- 1/2 tsp.dried thyme leaves
- 1 bay leaf
- 1-1/2 cups chicken cubed (3/4 lb.)
- 2 tbsp. lime juice
- 2 cups cooked rice (Lundberg's® long grain brown)
- Lime slices for garnish
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 to 15 min. Add chicken; simmer uncovered 5 to 10 min or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish. Makes 8 servings.
*Nutrition tip: to make broth always skin chicken before boiling. Nearly all chicken fat is in the skin.