| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people |
Ingredients
- 10 cups chicken broth
- 1 whole onion chopped
- 1 cup celery sliced
- 1 cup carrots sliced
- 1/4 cup parsley snipped
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon thyme leaves dried
- 1 whole bay leaf
- 3/4 pound chicken breast cut into cubes
- 2 cups rice of choice cooked
- 2 tablespoons lime juice
- 1 whole lime for garnish sliced
Ingredients
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Instructions
- Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil.
- Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes.
- Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Recipe Notes
Tip: aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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