Ingredients
1 (3 lb.) whole chicken
1 cup chopped celery
2 thinly sliced carrots
1 medium onion
4 whole cloves
1 bay leaf
1 Tablspoon. chopped parsley
1/2 teaspoons thyme
1/2 teaspoons poultry seasoning
1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
6 cups water
1 cup uncooked Riceland Extra Long Grain Rice
1 can (16-ounce) whole tomatoes
3/4 cup seeded, chopped green pepper
1 cup frozen whole kernel corn
2 cups sliced fresh okra or 1 pkg. (10-ounce) frozen okra
Preparation
1. Pierce whole onion with whole cloves. Place first 12 ingredients in large soup pot. Pour water over ingredients.
2. Bring to a boil, lower heat; cover and simmer for 1 hour or until chicken is tender.
3. Remove chicken and set aside.
4. Add remaining ingredients to stock. Bring to boil; cover and simmer 20 minutes.
5. Remove skin and bones from chicken. Cut meat into small pieces.
6. Add chicken to other ingredients. Heat thoroughly and serve.
From our America's Kitchen cookbook