2 whole chicken breasts or 4 thighs
1/2 c. chopped onion
1/2 c. thinly sliced carrots
1/2 c. sliced celery
2 or 3 chicken bouillon cubes
1 pkg. frozen cut okra
1/2 c. raw rice

Stew chicken in a lot of water, so you will have plenty of broth. When chicken is tender, remove and chop coarsely. Put broth in refrigerator and when cold lift off fat. Return to stove, add vegetables and simmer until tender.

Add chicken and bouillon cubes. Season to taste with salt and a liberal amount of black pepper. Add frozen okra. When okra is thawed, add rice and simmer until rice is done. With a salad, this makes a great supper.