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This chicken soup with rice is easy to prepare, low calorie, and delicious. It has a secret ingredient that adds a distinctive twist to the expected taste of chicken soup.
If you are looking for a quick, and hearty, lunch or supper, this recipe is for you.
Chicken Soup with Rice
10 cups chicken broth
1 1/2 cups cubed uncooked chicken
3/4 cup brown rice
1 cup diced onion
1 cup thinly sliced celery
1 cup thinly sliced carrots
1 bay leaf
1 Tbsp. dried parsley
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper
2 Tbsp lime juice
In a large saucepan, combine chicken broth, rice, bay leaf, parsley, thyme, and pepper.
Simmer for 20 minutes.
Add onions, carrots, celery and cubed chicken.
Simmer for 20 more minutes or until rice is to desired tenderness.
Take off heat and remove bay leaf.
Stir in lime juice.
Serves 4 to 6.
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Author Marilyn Pokorney
Copyright Marilyn Pokorney 2020
