Chicken and Rice Soup

 Happy Monday! 

My whole family has been fighting a cold for the last week. I am making comfort food for supper....

• 5 cups chicken broth
• ½ onion, chopped
• ½ cup sliced celery
• ½ cup sliced carrots
• ⅛ cup snipped parsley
• ¼ teaspoon cracked black pepper
• ¼ teaspoon dried thyme leaves
• ½ bay leaf
• ⅜ pound chicken, cut into cubes
• 1 cup cooked rice
• 1 tablespoon lime juice
• lime for garnish

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 in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.