1 green pepper
1 lg. onion
3 stalks celery (with leaves)
4 narrow carrots
1 fresh tomato (lg.)
2 cloves garlic
3 chicken breasts (precooked)
1 pkg. turkey gravy

Cut up all vegetables and cook in Dutch oven 2 hours. Meanwhile make instant turkey gravy. Cut up all chicken which has been previously cooked (save stock for future soup). Add gravy and chicken to vegetables and serve over rice. Great for end of summer garden vegetables.