Hearty Chicken and Rice Soup
| 1 cup | chopped onion | 250 mL |
| 1 cup | sliced celery | 250 mL |
| 1 cup | sliced carrots | 250 mL |
| 3/4 cup | uncooked long grain white U.S. rice | 175 mL |
| 1/2 tsp | cracked black pepper | 2 mL |
| 1/2 tsp | dried thyme leaves | 2 mL |
| 1 | bay leaf | 1 |
| 10 cups | chicken broth | 2.5 L |
| 1-1/2 cups | cubed boneless, skinless chicken (about 3/4 lb/375 g) | 375 mL |
| 1/4 cup | chopped fresh parsley | 50 mL |
| 2 tbsp | fresh lime juice | 30 mL |
In Dutch oven, combine onion, celery, carrots, rice, pepper, thyme, bay leaf and chicken broth. Bring to a boil; stirring once or twice. Reduce heat, cover and simmer for 20 minutes. Add chicken cubes; simmer uncovered for 5 to 10 minutes or until chicken is cooked. Remove bay leaf. Stir in parsley and lime juice just before serving.
Makes 8 servings.
Source www.riceinfo.com
*Use GF chicken broth.
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