10 c  Chicken broth
1 md Onion
1 c  Celery [sliced]
1 c  Carrots [sliced]
1/4 c  Parsley [snipped]
1/2 ts Black pepper
1/2 ts Thyme leaves [dried]
1    Bay leaf
1 1/2 c  Chicken [cubed]
2 tb Lime juice
Lime slices for garnish

1) Combine the broth, onion, celery, carrots, parsley, pepper, thyme, and
bay leaf in a dutch oven, and bring to a boil over high heat, stirring once
or twice… 2) Reduce heat to low and simmer, uncovered, 10 to 15 min.,
then add the chicken and simmer for 5 to 10 min. more or `til the chicken
is done… 3) Remove and discard bay leaf, stir in the rice and lime juice
just before serving… garnish with lime slices…