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Chicken Rice Soup

4.8
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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
8 servings
Soup
Chicken Rice Soup
Ingredients
  • 10 cups chicken broth
  • 1 onion, chopped
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/4 cup snipped parsley
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 3/4 pound chicken, cut into cubes
  • 2 cups cooked rice
  • 2 tablespoons lime juice
  • lime for garnish
Instructions
1
Combine the chicken broth, chopped onion, sliced celery, grated carrots, fresh parsley, black pepper, dried thyme, and bay leaf in a Dutch oven; heat it up to a rolling boil. Lower the heat to a low simmer and let it cook for 10 to 15 minutes, or until the onion and celery start to become tender.
2
Add the cooked chicken to the pot; continue to cook until the chicken is no longer red in the center, taking around 5 to 10 minutes. Remove and discard the bay leaf.
3
Stir in cooked rice and a squeeze of fresh lime juice; continue to cook and stir until the rice is heated through and the individual grains separate, approximately 1 minute. Finish with a garnish of lime slices.