Ingredients
8
8 servings
- •10 cups chicken broth
- •1 onion, chopped
- •1 cup sliced celery
- •1 cup sliced carrots
- •0.25 cup snipped parsley
- •0.5 teaspoon cracked black pepper
- •0.5 teaspoon dried thyme leaves
- •1 bay leaf
- •0.75 pound chicken, cut into cubes
- •2 cups cooked rice
- •2 tablespoons lime juice
- •lime for garnish
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 167
- Carbohydrate: 18g
- Fat: 3g
- Fiber: 2g
- Protein: 16g
- Sugar: 3g
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