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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 (2 1/2- to 3-pound) broiler-fryer, cut and skinned |
1 small cabbage, finely shredded |
12 large tomatoes, peeled and sliced |
2 medium onions, chopped |
4 large potatoes, peeled and cubed |
3 cups frozen cut okra |
2 (17-ounce) cans whole kernel corn, undrained |
3 quarts water |
1 tablespoon salt |
1/2 teaspoon pepper |
1/8 teaspoon red pepper |
Directions:
1. Combine chicken with remaining ingredients in a large Dutch oven, stirring well; cover and simmer 1 hour.
2. Remove soup mixture from heat; set aside. Remove chicken from mixture; cool. Remove chicken from bones; chop meat into bite-size pieces.
3. Return chopped chicken to soup mixture. Heat thoroughly, stirring occasionally, before serving.
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