Southern Chicken Soup

Prep: 25 minutes ...Cook : 2 hours + cooling ... Makes 6 quarts
1 ..........................broiler/fryer chicken (about 3 pounds)
10 ........................cups water
2 ..........................teaspoons salt
1/2 .......................cup uncooked long grain rice
1/2 .......................cup chopped onion
1/2 .......................cup chopped  celery
1/2 .......................cup thinly sliced carrots
1/2 .......................cup sliced fresh or frozen okra
1 ..........................can (14-1/2 ounces) stewed tomatotes . diced
1 ..........................tablespoon chopped green chilies
1 ..........................garlic clove , minced
1-1/2 ...................teaspoons chili powder
1 ..........................teaspoon seasoned salt
1/2 .......................teaspoon lemon-pepper  seasoning
1/2 .......................teaspoon Creole seasoning

1.           Place chicken  , water  and salt  in a soup kettle  ot Dutch oven . Slowly bring to a boil  ; skim foam . Reduce heat  ; cover  and simmer  for 45 to 60 minutes  or until chicken is tender .
2.            Remove chicken  and set aside  until cool enough to handle . Remove bones  and skin . Cut chicken into bite-size peices  . Skim vegetables  and seasoning  . Cook , uncovered  over medium heat  for 30 minures .
3 .           Add the chicken . Simmer  for 30 minutes  or until vegetables  are tender .
TIP: The following spices may be substituted  for the creole seasoning  : 1/2 teaspoon each  paprika  and garlic powder , and a pinch of each  cayenne pepper , dried thyme  and ground cumin .
Heart healthy