Recipe by Bob Crouch
I found this recipe on the label of a soup pot I purchased a long long time ago. It has been a favorite especially on cold winter nights when served with a crisp green salad and some crunchy bread.
- 1 whole chicken (boiled, cooled, boned, chopped)
- 3⁄4 cup green pepper (diced)
- 1 cup yellow onion (diced)
- 1 cup celery (diced)
- 3 tablespoons butter or 3 tablespoons margarine
- 4 cups canned tomatoes (whole or diced)
- 1⁄3 cup parsley (minced)
- 3⁄4 cup uncooked long grain rice (NOT INSTANT)
- 3 quarts chicken broth
- 1 bay leaf
- salt & pepper
- 1 (14 ounce) can okra (drained) or 1 package frozen okra
- cayenne pepper
Directions See How It's Made
- Place chicken in large pot with enough water to cover.
- Simmer on medium heat until done, approximately 1 hr 20 minutes.
- Remove chicken, cool, bone, and chop.
- Retain the stock for the soup.
- In a medium pan add margarine and saute green pepper, onions and celery until tender, approximately 8 minutes and then add to chicken stock reserved from boiling the chicken.
- You'll need about 3 quarts of stock.
- You can add canned or use chicken cubes if you don't have enough stock.
- Add tomatoes, parsley, salt, pepper,& bay leaf,to the stock and bring to a simmer.
- Add rice and coninue simmering until rice is done.
- Approximately 20 minutes.
- When the rice is done, add Okra, chicken and cayenne (to taste).
- Adjust seasonings and serve.
- If the broth tastes wimpy add chicken cubes.
- I know it's cheating, but you gotta do what you gotta do.