Hearty Chicken and Rice Soup

Recipe from California Farmer, March 1997.

10 cups chicken broth

1 medium onion, chopped

1 cup sliced celery

1 cup sliced carrots

1/4 cup chopped fresh parsley

1/2 tsp cracked black pepper

1/2 tsp dried thyme leaves

1 bay leaf

1 1/2 cups chicken cubes (about 3/4 pound)

2 cups cooked rice

2 tbsp lime juice

Lime slices for garnish

Combine broth, onion, celery, carrots, parsley, 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.

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Modified: 29 Apr 2003

Comments to jayoung@ucdavis.edu