Chicken Gumbo

For those of you who are from Louisiana or have been to Louisiana and tasted real gumbo, this is really nothing like it, but that's the name it came with! With the little green and red bits, you could even call it "Christmas Soup!" We love this soup! It's very filling, which makes it nice for the men in our lives! 8 cups chicken stock (or 8 cups water with 8 cubes of bouillon/3 T. bouillon powder)

1 cup chopped onion

1 can (14 oz.) diced tomatoes
1 cup sliced okra (I've never added this!)
1 small green pepper, seeded and chopped
1/4 cup finely chopped celery
1/2 cup long grain rice, uncooked
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 cups diced cooked chicken (I usually make this when I have leftovers)

Put everything, except chicken, into a large pot. Cover. Bring to a boil, stirring often. Boil gently about 20 minutes, until rice is cooked.

Add chicken. Heat through. Makes a generous 10 cups.