3 to 4 lb. broiler fryer, cut up
2 c. water or chicken broth
1 c. chopped celery tops
2 tsp. salt
1 med. onion, sliced
1 clove garlic, crushed
1 lg. bay leaf
1 med. onion, chopped about 1/2 c.
1 sm. green pepper, chopped about 1/2 c.
2 tbsp. butter
1/4 c. snipped parsley
1/2 tsp. red pepper sauce
1 can (28 oz.) whole tomatoes, undrained
1 1/2 c. sliced fresh or frozen okra
1/3 c. uncooked long grain rice
Dash of pepper
1 1/2 tsp. file powder

Remove an excess fat from chicken. Heat chicken, giblets (except liver), neck, water, celery tops, salt, sliced onion, garlic and bay leaf to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.

Remove chicken from broth; cool chicken 10 minutes. Remove chicken from bones and skin; cut chicken into bite size pieces. Skim fat from broth; strain broth. Place broth and chicken in Dutch oven.

Cook and stir chopped onion and green pepper in butter until onion is tender. Stir onion mixture, parsley, pepper sauce and tomatoes into chicken and broth; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in okra, rice and pepper. Heat to boiling; reduce heat. Cover and simmer until rice is done, about 15 minutes. Remove from heat; stir in file powder. Remove bay leaf.

NOTE: Soup can be made ahead stir in file powder after reheating. Makes 8 servings.