Hearty Chicken and Rice Soup

1 cup chopped onion

1 cup sliced celery

1 cup sliced carrots

3/4 cup uncooked rice

1/4 cup chopped fresh parsley

1/2 teaspoon cracked black pepper

1/2 teaspoon dried thyme leaves

1 bay leaf

10 cups chicken broth

1 1/2 cups 3/4-inch chicken cubes (about 3/4 pound)

2 tablespoons fresh lime juice

Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice. Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked. Remove bay leaf. Stir in lime juice just before serving.

Makes 8 servings.

Nutrition information per serving: 260 calories; 7 g fat; 41 mg cholesterol; 2022 mg sodium; 21 carbohydrates; 28 g protein.

Recipe from: USA Rice Federation