Hearty Chicken Rice Soup

10 cups Swanson® or College Inn® chicken broth
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp. white pepper
1/2 tsp. thyme
1 bay leaf
¾ lb. boneless chicken breasts cut into cubes
2 cups cooked rice
2 tbsp fresh lime juice

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay in a large
pot. Bring to boiling. Stir once or twice, then reduce heat; and simmer
uncovered 10 to 15 minutes. Add chicken simmer, uncovered 10 minutes or
until chicken is cooked. Remove and discard bay leaf.

Stir in rice and lime juice just before serving. Garnish with lime slices.

Makes 8 servings