6 or more chicken drumsticks, skinned
2 qts. water
Salt to taste
2 c. instant rice
1/2 c. parsley flakes
1/2 c. instant diced onions
1 (10 oz.) can Rotel diced tomatoes & green chilies (juice & all)
Few shakes of black pepper
2 (14 1/2 oz.) cans chicken broth
1 stick butter
2 chicken flavored bouillon cubes
1/2 c. uncooked grits (5 minute type)

Place everything, except one can of chicken broth in a proper size boiler and start cooking. Approximately 5 minutes before the chicken is done, pour in the other can of broth. About 3 cups of cream corn adds to this soup. It can be frozen for later use, so make a whole batch. NOTE: Rotel tomatoes are peppery hot. You may want to drain them or use another type of tomato.