Homemade Chicken and Rice Soup

Ingredients:

1	cup	Mahatma® White Rice
8	cans	(10 oz Each) low sodium chicken broth
1		medium onion, chopped
1	cup	celery, sliced
1	cup	carrots, sliced
1/4	cup	parsley, snipped
1/2	tsp	ground black pepper
1/2	tsp	dried thyme leaves
1		bay leaf
1 1/2	cups	chicken, cooked and cubed (about ¾ pound)
2	tbsp	lime juice
		lime slices, for garnish

Directions:

Prepare rice according to package directions. Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer, uncovered 10 to 15 minutes. Add chicken, simmer, uncovered 10 minutes or until chicken is cooked. Remove and discard bay leaf. Before serving stir in rice and lime juice. Garnish with lime slices.