1 whole chicken
2 tsp. salt
1 med. onion, sliced
1 c. peas
1 can tomato soup
1 1/2 c. okra, sliced
2/3 c. rice, raw
1 c. corn
1 tbsp. sugar
Salt
Pepper
Worcestershire sauce

Cook and debone chicken. Stir into stock rice and tomato soup. Add remaining ingredients except corn. Cover and let simmer. Cut chicken into bite size pieces. Add chicken and corn to stew. Cook for 5 minutes. Serve.