4 chicken breasts
1 c. diced celery
1 med. onion, chopped
2 (14 oz.) cans Del Monte tomato wedges
1 pkg. frozen okra
1 c. cooked rice

Cook chicken breasts until done; cool; take chicken off bone; cut up in pieces. Save and strain broth; add celery and onion to broth and cook until tender. Then add tomato wedges, okra and chicken. Cook until okra is tender. Add cooked rice last, after soup has cooled. Salt and pepper to taste.