My latest favorite soup and I will probably make it al winter long...
Ingredients
10 cups chicken broth
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 tsp cracked black pepper
1/2 tsp dried thyme
1 bay leaf
2 TBSP olive oil
2 boneless, skinless chicken breasts
2 cups cooked rice
2 TBSP lime juice
Directions
Boil chicken breast in water for twenty minutes. Remove from water, and shred the chicken when cooled.
In a very large soup pot, simmer vegetables and bay leaf in olive oil until they begin to soften, about 10-15 minutes. Stir in chicken and broth. (I prefer to use the water the chicken was boiled in as part of the 10 cups of broth.) Simmer for 10 minutes. Add rice and lime juice, cook and stir until rice is hot and grains begin to separate, about 1 minute.
Ingredients
10 cups chicken broth
1 onion, chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 tsp cracked black pepper
1/2 tsp dried thyme
1 bay leaf
2 TBSP olive oil
2 boneless, skinless chicken breasts
2 cups cooked rice
2 TBSP lime juice
Directions
Boil chicken breast in water for twenty minutes. Remove from water, and shred the chicken when cooled.
In a very large soup pot, simmer vegetables and bay leaf in olive oil until they begin to soften, about 10-15 minutes. Stir in chicken and broth. (I prefer to use the water the chicken was boiled in as part of the 10 cups of broth.) Simmer for 10 minutes. Add rice and lime juice, cook and stir until rice is hot and grains begin to separate, about 1 minute.
