1 (2 1/2 lb.) chicken
8 c. water
3 chicken bouillon cubes
1/2 c. butter
1 c. celery, diced
1 c. green pepper, diced
1 c. onions, diced
1 c. red pepper, diced (opt.)
4 c. canned stewed tomatoes
1 c. long kernel rice
1/4 c. okra
1/2 tsp. ground cloves
1 tbsp. Accent
1/2 tsp. pepper, ground
1/4 tsp. nutmeg
1 c. frozen peas
1/2 tsp. file powder

Put the chicken, water and chicken bouillon cubes together in a large soup kettle and bring to a boil. Turn back heat to simmer. Simmer for 1 1/2 hours, covered. Pull chicken from pot and cool. Pull meat off bones, removing skin and fat. Shred chicken meat; set aside. Strain broth and set aside.

Melt butter in the soup kettle, add onions, celery, green and red peppers and saute until the vegetables are soft. Add tomatoes, rice, okra, peas and seasonings. Also add the strained broth and shredded chicken. Bring to boiling and turn back heat to simmering. Adjust seasoning to taste. Simmer 45 minutes. Yield: 12. (If unable to purchase file powder, mix together equal parts of thyme and sassafras.)