3 to 3-1/2 lbs. boneless, skinless chicken breasts or thighs
6 cups water..........................................................................1 chicken bouillon cube or 1 tsp. (I like Knorr best)
1/2 white or yellow onion, chopped..............................1 medium green pepper, seeded & chopped
3/4 cup chopped celery (3-4 stalks)...................................1 tsp crushed or minced garlic
1 TB parsley flakes (I like fresh chopped)..............................1 tsp. Kosher salt
1/2 tsp cayenne (or few drops of Tabasco).............................1/2 tsp pepper
1 (about 15-oz.) can diced tomatoes, with juice (I like Italian seasoned best)
1 10-12 oz package FROZEN okra (do NOT thaw)
1/4 cup regular white rice (RAW ~ uncooked)
***
In large Dutch oven, combine chicken and water. Bring to a boil; skim off any scum that rises to the surface. Add bouillon, onion, green pepper, celery, parsley, garlic, cayenne and pepper. Reduce heat; cover and simmer 50-60 minutes (until chicken is tender).
Remove chicken from broth; cool and cut into bite-sized pieces; set aside. Bring soup back to a boil ~ stir in tomatoes, FROZEN okra (important to put it in frozen, so it doesn’t get slimy) and rice. Reduce heat; cover and simmer 12-15 minutes or until rice is tender (remember that the added tomato liquid and water as the frozen okra thaws will lower the temperature in the pot ~ so you may need to raise to a high simmer and let it go a little longer than 15 minutes). Stir chicken back in ~ taste and adjust salt, pepper, cayenne (or add some Tabasco, if you want it hotter) and simmer until thoroughly heated. Serves about 6-8
I like this with Southern biscuits (the large/jumbo flaky ones in refrigerated tube are fine).
NOTE: If you refrigerate leftovers and want to re-heat them later, the rice will absorb most of the liquid in the soup. You can add extra chicken stock (if you have it) or water (season with salt & pepper).