Chicken Gumbo Soup

• 1 small stewing chicken or large fryer
• 3 qt. water
• 2 onions, chopped
• 1 carrot, sliced
• 1 stalk celery with leaves, sliced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1/2 tsp. thyme
• 1/8 tsp. cayenne
• 2 Tbsp. butter
• 1 clove garlic, split
• 2 Tbsp. minced parsley
• 1/2 c. rice
• 1 c. canned or chopped tomatoes, peeled
• 1 (10 oz.) pkg. frozen okra

1. Cut up chicken and place in kettle with water, 1 onion, celery, salt, carrot, pepper, bay leaf, thyme and cayenne.
2. Bring to boil; turn heat to low.
3. Cover and simmer for 1 1/2 hours or until chicken is tender.
4. Cool, remove chicken from broth and strip meat from bones.
5. Skim excess fat from broth and strain, if wished.
6. Heat butter, add remaining onion, garlic and parsley. Cook until tender, but not brown.
7. Add broth and rice; simmer for 20 minutes or until rice is tender.
8. Add chicken, tomatoes and okra.
9. Cook for 10 minutes or until okra is tender.

stewing chicken, water, onions, carrot, celery, salt, pepper, bay leaf, thyme, cayenne, butter, clove garlic, parsley, rice, tomatoes, frozen okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258155 (may not work)