Chicken Vegetable Soup - cooking recipe

Ingredients

2 c. cooked rice
5 c. Swanson clear chicken broth
1 1/2 c. chopped, uncooked chicken
1 c. sliced carrots
1/2 c. chopped onion
1/4 c. chopped fresh parsley
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
1 bay leaf
1 Tbsp. lime juice

Preparation

Combine broth, chicken, celery, carrots, onion, parsley, pepper, thyme and bay leaf in a large saucepan or Dutch oven. Bring to a boil over medium-high heat, stirring once or twice. Reduce heat to low; simmer 10 to 15 minutes or until chicken is no longer pink in center.
Remove bay leaf; discard.
Stir in rice and lime juice.
Garnish, if desired.
Makes 4 servings.