Portion Size:  1 ½ cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 ½ – 5 lbs. chicken, pieces or 2 ½ lbs. boneless skinless chicken breasts, diced
¼ cup flour
3 slices bacon	Chopped
5 cups water
2 cups stewed tomatoes
1 cup no salt added whole kernel corn
1 cup okra	Washed, trim and sliced.
1 large green pepper	Washed, trim and chopped.
1/2 teaspoon salt
1/2 cup onion	Wash, peel and dice
1/2 cup rice
6 cups water
3 tablespoons quick cooking tapioca

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Sauté bacon in large soup kettle.
2	Dredge chicken with flour.  Add chicken to bacon.
3	Brown chicken on both sides. Cover with 4 cups of water.
4	Simmer uncovered until meat falls from the bones (about 1 hour).  Strain the stock and reserve.
5	Remove chicken from the bone and chop the chicken.
6	Add tomatoes, corn, okra, green pepper, salt, onion, rice, tapioca, and 6 cups water to the stock.
7	Simmer uncovered for about 30 minutes until vegetable are tender.
8	Add chicken and heat.	Cook until internal temperature reaches 165°F.