Recipe: Hearty Chicken Rice Soup (with carrots, parsley and lime)

HEARTY CHICKEN RICE SOUP

10 cups chicken broth*
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1 1/2 cups cooked 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, black pepper, thyme and bay leaf in Dutch oven. Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes.

Add chicken; simmer uncovered 5 to 10 minutes or until chicken is cooked. Remove and discard bay leaf.

Stir in rice and lime juice just before serving. Garnish with lime slices.

Makes 8 servings
From: Cookie, NH - 09-03-97