Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart.
Remove the chicken, place in a dish to cool, and pour the broth into the soup pot. Add chicken, minced or shredded very fine.
Fry 1 onion with 1 slice of salt pork or bacon.
Rinse the skillet out with a little hot water and pour everything into the soup.
Put 1 can of tomatoes on to boil with 2 quarts of water.
Slice 1 green pepper and 1 small red pepper very fine and add to tomatoes.
Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and simmer 1 hour longer.
Season with salt and black pepper to taste.
During the Summertime, 2 or 3 ears of corn, cut and scraped, make a nice addition.
If desired, serve with 1 spoonful of boiled rice to each soup plate