Serves: 6
Total Calories: 217
Prep time: n/a
Cook time: 70 minutes
Total time: 70 minutes

2 chicken breasts or 12-oz leftover chicken, bones removed
2 quarts water
1 tablespoon chicken Montreal seasoning
1/2 tablespoon chicken bouillon
1 medium onion, diced
1 cup celery, diced
2 medium tomatoes, diced
1 large green bell pepper, diced
1 cup frozen sliced okra
1 1/2 tablespoons paprika
2 tablespoons fresh garlic, minced
1 teaspoon tarragon
1 teaspoon basil
1 1/2 teaspoons black pepper
1 1/2 teaspoons A1 Steak Sauce
1 teaspoon Tabasco Hot Sauce or other red pepper sauce
1 cup uncooked white rice
8 strips bacon, diced
2 tablespoons flour

Boil chicken in water with Montreal seasoning and bouillon for 10 minutes. Add onion, celery, tomatoes, and green pepper. Boil 15 minutes longer. Add paprika, garlic, tarragon, basil, pepper, A-1, and Tabasco; reduce heat and simmer for 5 minutes.

Add rice and simmer20 minutes. While the soup is simmering, fry bacon in a small skillet until bacon just starts to brown. Add flour and stir well until flour starts to turn a light brown, set aside. After soup has simmered 20 minutes, thicken with bacon and flour mixture, bring to a boil and remove from heat. Serve hot.

Serves 6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 217
Calories from Fat: 47

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