Ingredients
| 10 cups | chicken broth | | 1 | lg. 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 cup | chicken cubed | | 2 tbsp. | lime juice | | 2 cups | cooked rice | | Lime slices, for garnish |
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Instructions
Combine broth onion celery carrots parsleypepper 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.
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