Hearty chicken and rice soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Chicken broth |
| 1 | medium | Onion |
| 1 | cup | Celery [sliced] |
| 1 | cup | Carrots [sliced] |
| ¼ | cup | Parsley [snipped] |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Thyme leaves [dried] |
| 1 | Bay leaf | |
| 1½ | cup | Chicken [cubed] |
| 2 | tablespoons | Lime juice |
| Lime slices for garnish | ||
Directions
1) Combine the broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a dutch oven, and bring to a boil over high heat, stirring once or twice... 2) Reduce heat to low and simmer, uncovered, 10 to 15 min., then add the chicken and simmer for 5 to 10 min. more or `til the chicken is done... 3) Remove and discard bay leaf, stir in the rice and lime juice just before serving... garnish with lime slices...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini