Gather the ingredients.
Combine chicken broth, onion, celery, carrots, parsley, pepper, 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 in chicke, 5 to 10 minutes. Remove and discard bay leaf.
Garnish with lime slices.
