Ingredients

1 (3 lb.) whole chicken

1 cup chopped celery

2 thinly sliced carrots

1 medium onion

4 whole cloves

1 bay leaf

1 Tbsp. chopped parsley

1/2 tsp. thyme

1/2 tsp. poultry seasoning

1/2 tsp. dried oregano

1 tsp. salt

1 tsp. ground black pepper

6 cups water

1 cup uncooked Riceland Extra Long Grain Rice

1 can (16 oz.) whole tomatoes

3/4 cup seeded, chopped green pepper

1 cup frozen whole kernel corn

2 cups sliced fresh okra or 1 pkg. (10 oz.) frozen okra

Directions

Pierce whole onion with whole cloves. Place first 12 ingredients in large soup pot. Pour water over ingredients. Bring to a boil, lower heat; cover and simmer for 1 hour or until chicken is tender. Remove chicken and set aside.

Add remaining ingredients to stock. Bring to boil; cover and simmer 20 minutes.

Remove skin and bones from chicken. Cut meat into small pieces. Add chicken to other ingredients. Heat thoroughly, and serve.