3 lbs. chicken, I use 4 chicken breasts
1 celery stalk, coarsely chopped
2 carrots, coarsely chopped
1 lg. onion, halved
1 bay leaf
1/2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
3 qts. water
1/2 c. long grain white rice
16 oz. can tomatoes, coarsely chopped
1 sm. green pepper, chopped
1/2 c. chopped onion
1/2 c. corn
1 c. sliced okra, fresh or frozen

Place first 9 ingredients in large kettle. Bring to a boil. Lower heat and simmer partially covered 30-45 minutes or until chicken is tender. Remove chicken. Reserve 2 quarts of liquid and discard the rest. Strain broth and return to kettle. Add rice, tomatoes, green pepper, and chopped onion.

Simmer covered for 20 minutes. Add corn and okra. Cook uncovered for 10 minutes or until rice and vegetables are tender. Remove skin and bones from chicken. Return bite sized pieces of chicken to kettle. Bring soup gently to boiling. Ready to serve.