Title: Chicken - vegetable gumbo
 Categories: Poultry, Soups
      Yield: 8 Servings
 
    2/3 c  OKRA PODS
      1 c  COARSELY CHOPPED ONIONS
      1 ts DRIED ITALIAN SEASONING
    1/2 c  CELERY, CHOPPED
    1/2 c  CHOPPED GREEN PEPPER
    1/4 ts GARLIC POWDER
      2 cn WHOLE TOMATOES  *
 10 1/2 cn CHICKEN BROTH
    1/2 c  DRY SHERRY
      1 ts CHICKEN FLAVORED BOUILLON
    1/4 ts SALT
    1/4 ts PEPPER
      2 c  CUBED CHICKEN BREASTS  **
 
  *       WHOLE SALT FREE CANNED TOMATOES, CHOPPED, UNDRAINED ** ABOUT
  1 LB. OF CHICKEN, SKINNED, BONED, FULLY COOKED
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  ~ REMOVE TIPS AND STEMS FROM OKRA, CUT INTO 1/4 INCH SLICES. SET
  ASIDE FOR LATER. COAT A LARGE KETTLE WITH COOKING SPRAY AND HEAT TO
  MEDIUM HIGH HEAT. ADD ONIONS, CELERY, PEPPERS AND GARLIC. COOK FOR 5
  MINUTES. ADD ALL REMAINING INGREDIENTS EXCEPT FOR THE CHICKEN AND
  COOK FOR ABOUT 1 HOUR OR UNTIL THE VEGETABLES ARE TENDER. ADD
  CHICKEN; STIR WELL. REMOVE FROM HEAT; COVER AND LET STAND FOR 5
  MINUTES. PROTEIN 15.2 / FAT 2.3 / CARBOHYDRATE 11.4 / CHOLESTROL 36 /
  IRON 1.7 / SODIUM 233 / CALCIUM 81