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Chicken and Rice Soup

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


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


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