Nancy'S Throwaway Soup - cooking recipe

Ingredients

1 chicken fryer (about 3 lb.)
1 celery stalk, coarsely chopped
2 carrots, pared and coarsely chopped
1 large onion, stuck with 2 cloves
1 bay leaf
1/2 tsp. leaf oregano, crumbled
2 tsp. salt
1/2 tsp. pepper
3 qt. water
1/2 c. long grain white rice
1 (16 oz.) can whole tomatoes, chopped
1 small green pepper, chopped
1 medium-sized onion, chopped (1/2 c.)
1/2 c. corn kernels
1 c. thinly sliced okra

Preparation

Place chicken, celery, carrots, whole onion, bay leaf, oregano, salt, pepper and water in large kettle.
Bring to boiling.
Lower heat and simmer, partially covered, for 30 to 45 minutes or until chicken is tender.
Remove chicken to platter. Boil broth over high heat until reduced to 2 quarts.
Strain broth; return to kettle.
Throw away vegetables.
Stir in rice, tomatoes, green pepper and chopped onion.
Simmer, covered, for 20 minutes.
Add corn and okra.
Cook, uncovered, 10 minutes or until rice and vegetables are tender.
Remove and discard skin and bones from chicken.
Cut meat into small cubes; add to kettle.
Bring soup gently to boiling.
Spoon into warmed soup bowls.