10 c. chicken broth
1 med. onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1 1/2 c. chicken cubes (about 3/4 lb.)
2 c. cooked rice
2 tbsp. lime juice
Lime slices for garnish

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in Dutch oven. Bring to a boil over high heat. Stir once or twice. Reduce heat to low. Simmer, uncovered, 10 to 15 minutes. Add chicken; simmer, uncovered, 5 to 10 minutes or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with lime slices. Makes 8 servings.