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Ingredients

10 cups chicken broth 1 onion, chopped 1 cup sliced celery 1 cup sliced carrots ¼ cup snipped parsley ½ teaspoon cracked black pepper ½ teaspoon dried thyme leaves 1 bay leaf ¾ pound chicken, cut into cubes 2 cups cooked rice 2 tablespoons lime juice lime for garnish

Nutrition Info

167.1 calories carbohydrate: 18.3 g cholesterol: 21.9 mg fat: 2.8 g fiber: 1.7 g protein: 16.1 g saturatedFat: 0.8 g servingSize: - sodium: 997.8 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven, bring to a boil. Reduce heat to low, simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth, cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth, cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

8 servings

This is my husband's and my favorite chicken soup, and I love that it is healthy soup.