Hearty Chicken and Rice Soup

Hearty Chicken and Rice Soup

Good, homestyle soup, ready in 30 minutes.

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Ingredients
  • 1 cup (250 mL) each: chopped onion, sliced celery and sliced carrots
  • 3/4 cup (175 mL) uncooked USA parboiled rice
  • 1/4 cup (50 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) each: freshly ground black pepper and dried thyme leaves
  • 1 bay leaf
  • 10 cups (2.5 L) chicken stock
  • 3/4 lb (375 g) uncooked, boneless chicken, cut into 3/4-inch (2 cm) cubes, about 1 1/2 cups (375 mL)
  • 2 tbsp (25 mL) fresh lime juice
Directions
  1. In large saucepan or Dutch oven, combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken stock. Bring to a boil; stir once or twice. Simmer uncovered 20 minutes.
  2. Add chicken; simmer uncovered 5 to 10 minutes or until chicken is cooked and no longer pink. Remove bay leaf. Stir in lime juice just before serving.