Chicken and Rice Soup

This is one of my family's favorite go to soups. It is one of the easiest recipes that I know. You more or less throw it all in one pot, let it cook, and it is done. Serve it with a warm piece of buttered bread and there you have it; a delicious meal in under an hour. This recipe comes from one of the numerous cookbooks that I have, Grandma's Best-Loved Recipes. 

Prep Time: 10-15 minutes
Cook Time: 35-45 minutes
Serves: 8

Ingredients:
10 cups chicken broth
1 medium onion
1 cup sliced celery
1 cup sliced carrots
1/4 cup fresh parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon thyme leaves
1 bay leaf
1 1/2 cups chicken, cubed (about 3/4 pound)
2 cups cooked rice
2 Tablespoons lime juice

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a large stock pot. Bring to a boil; stirring once or twice. Reduce heat to medium-low and simmer uncovered for 10 to 15 minutes. Add raw chicken cubes and simmer for an additional 10 minutes or until chicken is no longer pink in the center. Remove and throw out the bay leaf. Stir in rice and lime juice just before serving. I like my soup with a lot of lime in it so I always serve the soup with extra lime wedges on the table.

'Till next time,
Caroline