Hearty Chicken Rice Soup
Servings: 6
IngredientsPreparation
  • 10 cups [2.5 L] chicken broth
  • 1 medium onion, chopped
  • 1 cup [250 mL] celery slices
  • 1 cup [250 mL] peeled carrot slices
  • 1/4 cup [60 mL] freshly snipped parsley
  • 1/2 teaspoon [2.5 mL] grossly ground black pepper
  • 1/2 teaspoon [2.5 mL] thyme
  • 1 bay leaf
  • 1 1/2 cups [375 mL] raw chicken dices, approximately 3/4 pound [340 g]
  • 2 cups [500 mL] drained boiled white rice
  • 2 tablespoons [30 mL] freshly squeezed lime juice
  • Lime slices, to garnish
  • Into a large casserole, mix together chicken broth, chopped onion, celery and carrot slices, freshly snipped parsley, grossly ground black pepper, thyme and bay leaf.
  • Bring to a boil stirring once or twice.
  • Lower heat and leave soup to simmer, uncovered for 10 to 15 minutes.
  • Add chicken dies; leave to simmer uncovered for 5 to 10 minutes more, until chicken dices are no longer pink inside.
  • Remove and throw away bay leaf.
  • A few minutes before serving, stir in drained boiled rice and freshly squeezed lime juice.
  • Reheat until really hot before serving, decorated with lime slices.