1 broiler fryer (about 3 lbs.)
1 celery stalk, coarsely chopped
2 carrots, pared & coarsely chopped
1 lg. onion, stuck with 2 cloves
1 bay leaf
1/2 tsp. oregano, crumbled
2 tsp. salt
1/2 tsp. pepper
3 qt. water
1/2 c. long grain white rice
1 (16 oz.) can whole tomatoes, coarsely chopped
1 sm. sweet green pepper, halved, seeded & chopped
1 med. onion, chopped (1/2 c.)
1/2 c. fresh or frozen corn
1 c. thinly sliced fresh or frozen okra

Place chicken, celery, carrot, whole onion, bay leaf, oregano, salt, pepper and water in large kettle or Dutch oven. Bring to boiling. Lower heat and simmer partially covered for 30 to 45 minutes or until chicken is tender. Remove chicken to large platter. Boil broth on high until reduced to 2 quarts.

Strain broth; return to kettle. Stir in rice, tomatoes, green pepper and chopped onion. Simmer, covered, for 20 minutes. Add corn and okra. Cook, uncovered 10 minutes until rice and vegetables are tender.

Remove and discard skin and bones from chicken. Cut meat into small cubes; add to kettle. Bring soup gently to boiling. Spoon into warmed soup bowls.