- 1 whole chicken (3 1/2 lbs.), cut up, rinsed and patted dry
- 2 (16 oz.) cans chicken broth
- 1 large onion; chopped
- 4 slice thick bacon; diced
- 1 tsp. Creole (or poultry) seasoning
- 1 small yellow bell pepper, seeded and chopped
- 1 small red bell pepper, seeded and chopped
- 2 (14.5 oz.) cans Margaret Holmes Tomatoes, Okra and Corn, drained
- 1 cup cooked rice
- 1 tbs. freshly chopped parsley
- 1 tsp. freshly grated lemon zest
- Heat oil in a large skillet and brown the chicken on both sides.
- Transfer the pieces to a large soup pot and pour in the chicken broth. Add enough water to just cover the chicken pieces.
- Bring to a boil then reduce heat to a simmer. Cook for one hour until the meat is falling off the bones. Remove the chicken to a large platter and when cool enough to handle shred the chicken (discard all skin and bones).
- Strain the chicken stock into a clean pot along with the deboned chicken.
- Meanwhile, fry the bacon and the onion for a couple of minutes until onion is fragrant and the bacon is starting to crisp. With a slotted spoon, transfer the onion and bacon into the soup pot with the chicken.
- Add the seasoning and peppers; simmer for 1 hour. Add rice along with the Margaret Holmes Tomatoes, Okra and Corn; cook for an additional 15 minutes.
- Remove from heat and stir in parsley and lemon zest. Serve in warmed soup bowls with bread and butter, if desired.
This recipe uses the following products: