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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 10 |
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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. Ingredients:
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:
1. Place chicken in large pot with enough water to cover.
2. Simmer on medium heat until done, approximately 1 hr 20 minutes.
3. Remove chicken, cool, bone, and chop.
4. Retain the stock for the soup.
5. 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.
6. You'll need about 3 quarts of stock.
7. You can add canned or use chicken cubes if you don't have enough stock.
8. Add tomatoes, parsley, salt, pepper,& bay leaf,to the stock and bring to a simmer.
9. Add rice and coninue simmering until rice is done.
10. Approximately 20 minutes.
11. When the rice is done, add Okra, chicken and cayenne (to taste).
12. Adjust seasonings and serve.
13. If the broth tastes wimpy add chicken cubes.
14. I know it's cheating, but you gotta do what you gotta do.
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