Chicken & Rice Soup

• 10 C. chicken broth
• 1 med. onion, finely chopped
• 1 C. sliced celery
• 1 C. sliced carrots
• 1/4 c. snipped parsley
• 1/2 t. cracked pepper
• 1/2 t. dried thyme
• 1 bay laf
• 1 1/2 c. chicken cubes, raw (3/4 lb)
• 2 C. cooked rice
• 2 T. lime juice

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot.  Bring to boil, stir once or twice.  Reduce heat; simmer uncovered 10-15 minutes.  Add chicken.  Simmer 5-10 minutes until chicken is tender.  Remove and discard bay leaf.  Stir in rice and lime juice.