“This is my husband's and my favorite chicken soup, and I love that it is healthy soup.” - by Carrie Murphy
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 167 cal
- 8%
- Fat
- 2.8 g
- 4%
- Carbs
- 18.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This recipe is awesome! I used a bit more rice than the recipe called for and to make! it had great flavor and so easy..." See more"
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