3 to 3 1/2 lb. frying chicken, cut up
6 c. water
1 chicken bouillon cube
1 c. finely chopped onion
1/4 c. uncooked regular rice
3/4 c. chopped green pepper
3/4 c. chopped celery
1 tbsp. parsley flakes
1/2 tsp. cayenne pepper
1/4 tsp. pepper
3 c. diced tomatoes, with juice
10 oz. frozen okra

In Dutch oven, combine chicken and water. Bring to a boil, skim off scum that rises. Add bouillon, onion, green pepper, celery, parsley, cayenne and pepper. Reduce heat; cover. Simmer 50-60 minutes or until chicken is tender. Remove chicken from broth; cut in bite size pieces. Set aside. Bring soup to a boil. Stir in tomatoes, okra and rice. Reduce heat, cover and simmer 12-15 minutes or until rice is tender. Stir in chicken and simmer until thoroughly heated. Makes 2 1/2 quarts.