Friday, February 1, 2013


10 cups chicken broth
1 medium-size onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 bay leaf
3/4 lb chicken breast cut into small cubes
2 cups cooked instant brown rice
2 tbsp lime juice
fresh lime slices as garnishes

In a Dutch oven, combine the broth, onion, celery, carrots, parsley, pepper, thyme, and the bay leaf.  Bring the mixture to a boil, stirring a couple of times.  Reduce heat and simmer, uncovered, 10 to 15 minutes. 

Add the chicken and simmer uncovered 10 to 15 minutes or until the chicken is cooked through. Remove the bay leaf and discard it.  Stir in the rice and lime juice just before serving.

When serving, garnish each bowl by floating a lime slice.

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