Chicken and Rice Soup

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1 c Onions; chopped
1 c carrots; Sliced
1/2 ts Dried thyme leaves
1/2 ts Cracked black pepper
10 c Chicken broth
1 c celery; Sliced
1 1/2 c chicken; 3/4-inch cubes
3/4 c rice, uncooked
1 Bay leaf
1/4 c Chopped fresh parsley
2 tb Fresh lime juice

Original recipe makes 8



Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice. Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked . Remove bay leaf. Stir in lime juice just before serving. Makes 8 servings Posted to recipelu-digest Volume 01 Number 449 by Bunny on Jan 4, 1998

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