Chicken Rice Soup
A comforting chicken rice soup that combines tender chicken, vegetables, and rice in a flavorful broth, garnished with lime for a refreshing twist.
Equipment
- Dutch oven
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 slices for garnish
Instructions
- Prepare all ingredients before starting the cooking process.
- In a Dutch oven, combine chicken broth, onion, celery, carrots, parsley, black pepper, thyme, and bay leaf; bring to a boil and simmer for 10-15 minutes.
- Add chicken to the pot and simmer until cooked through, about 5-10 minutes; discard the bay leaf.
- Mix in cooked rice and lime juice, stirring until heated through, about 1 minute.
- Serve garnished with lime slices.
Notes
This recipe can be prepared in just over 30 minutes. Variations include using different types of noodles or substituting turkey for chicken.