Hearty Chicken And Rice Soup Recipe
Ingredients
| Chicken broth | 10 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Celery | 1 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Cracked black pepper | 1/2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon, crushed | |
| Bay Leaf | 1 | |
| Chicken cubes | 1 1/2 Cup (16 tbs) | |
| Cooked rice | 2 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Lime slices for garnish | ||
Directions
Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven.
Bring to a boil over high heat.
Stir once or twice.
Reduce heat to low.
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.
Bring to a boil over high heat.
Stir once or twice.
Reduce heat to low.
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.
Chef
