Homemade Chicken and Rice Soup

Serves 8

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Ingredients

1 cup Blue Ribbon® White Rice
8 cans (10 1/2 oz.) low sodium chicken broth
1 onion, chopped
1 cup celery, sliced
1 cup carrot, sliced
1/4 cup fresh parsley, snipped
1/2 tsp ground black pepper
1/2 tsp dried thyme leaves
1 bay leaf
1 1/2 cups chicken, cooked and cubed (about ¾ pound)
2 Tbsps lime juice
lime slices, for garnish

Cooking Directions

Prepare rice according to package directions. Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer, uncovered 10 to 15 minutes. Add chicken, simmer, uncovered 10 minutes or until chicken is cooked. Remove and discard bay leaf. Before serving stir in rice and lime juice. Garnish with lime slices.
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