10 cups chicken broth
1 large 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
1 1/2 cups chicken cubed
2 tablespoons lime juice
2 cups cooked rice
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. Makes 8 servings.
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