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
Directions
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.
