Recipe for Chicken & Rice Vegetable Soup


1 bag instant rice
1 1/2 cup chopped uncooked chicken
1 cup sliced carrots
1/2 cup chopped onion
1/2 teaspoon pepper
1 bay leaf
1 tablespoon lime juice
5 cup chicken broth
1 cup sliced celery
1/4 cup parsley
1/2 teaspoon dried thyme, crushed


Prepare rice according to package. Combine broth, chicken,celery, carrots, onions, parsley, pepper, thyme, and bay leaf in a lg. saucepan or dutch oven. Bring to a boil over med.-high heat, stirring once or twice. Reduce heat to low; simmer 10 to 15 min. or until chicken is no longer pink in the center. Remove bay leaf; discard. Stir in rice and lime juice. Makes 4 servings.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here