Homemade Chicken Soup

• 3 to 5 fryer leg quarters
• 3 medium, chopped carrots
• 3/4 c. cut okra
• 3 medium, chopped potatoes
• 2 stalks chopped celery
• 1 large can tomato sauce
• 1 can kidney or lima beans
• salt and pepper to taste
• 4 qt. water
• 1 can tomatoes
• 1 can green beans
• 1 can whole kernel corn
• 1 medium, chopped onion
• 1/2 c. uncooked rice
• 1 can sweet peas

1. Boil chicken until done; remove skin, fat and bones.
2. Chunk into broth.
3. Add potatoes, onion and carrots.
4. Simmer until tender.
5. If using fresh okra, add with carrots.
6. If frozen, add with all canned vegetables after carrots are tender.
7. Season with salt and pepper and simmer.
8. Add rice and simmer until rice is done.
9. Serves 10 to 12.

quarters, carrots, okra, potatoes, celery, tomato sauce, kidney, salt, water, tomatoes, green beans, whole kernel corn, onion, rice, sweet peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593266 (may not work)