1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
3/4 cup uncooked rice
1/4 cup chopped fresh parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1 bay leaf
10 cups chicken broth
1-1/2 cups 3/4-inch chicken cubes (about 3/4 pound)
2 tablespoons fresh lime juice
Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice.
Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked. Remove bay leaf. Stir in lime juice just before serving.
Makes 8 servings.
Each serving provides 260 calories, 28 grams protein, 7 grams fat, 21 grams carbohydrate, 1 grams dietary fiber, 41 milligrams cholesterol and 2022 milligrams sodium.