- 2 (3-pound) broiler-fryers, cut up
- 1 quart water
- 1 stalk celery, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14 1/2-ounce) can whole tomatoes, undrained
- 1 (10-ounce) package frozen cut okra
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup finely shredded cabbage
How to Make It
Combine chicken, water, chopped celery stalk, salt, and pepper in a large Dutch oven. Bring to a boil; cover and simmer 1 hour or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into 1-inch cubes. Strain broth, and return broth to Dutch oven. Discard celery.
Add next 4 ingredients to broth; cook over low heat 15 minutes. Add cabbage; cook an additional 5 minutes. Stir in chicken, and bring mixture to a boil. Serve immediately.