This is my husband’s and my favorite chicken soup, and I love that it is healthy soup.
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.
Per Serving: 167 calories; protein 16.1g; carbohydrates 18.3g; fat 2.8g; cholesterol 21.9mg; sodium 997.8mg.