Hearty Chicken and Rice Soup Recipe

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 chicken into the simmering broth; cook until the chicken is no longer pink in the middle 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate about 1 minute. Garnish with lime slices.