Southern Chicken Rice Soup

• 1 broiler/fryer chicken (about 3 pounds)
• 10 cups water
• 2 teaspoons salt
• 1/2 cup uncooked long grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced fresh or frozen okra
• 1 can (14-1/2 ounces) stewed tomatoes, diced
• 1 tablespoon chopped green chilies
• 1 garlic clove, minced
• 1-1/2 teaspoons chili powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon Creole seasoning

1. Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.
2. Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
3. Add the chicken. Simmer for 30 minutes or until vegetables are tender.

chicken, water, salt, long grain rice, onion, celery, carrots, tomatoes, green chilies, garlic, chili powder, salt, lemonpepper seasoning, creole seasoning

Taken from www.tasteofhome.com/recipes/southern-chicken-rice-soup/ (may not work)