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Yield: 3 1/4 quarts
2 tablespoons margarine or 1 1/4 cup cooked rice
chicken fat 2 tablespoons cornstarch
1/2 cup diced onion 2 tablespoons water
1/4 cup all-purpose flour 1 1/2 cups sliced fresh okra
3 quarts chicken stock or 1 package (10 ounces)
3/4 pound (1 1/2 cups) diced sliced frozen okra, thawed
skinless raw chicken Salt and white pepper to taste
1/2 cup diced smoked ham
Heat margarine or chicken fat in large saucepot. Sauté onions until tender. Add flour; cook and stir 5 minutes. Blend in chicken stock and bring to a boil. Reduce heat to simmer and mix in chicken, ham and rice. Simmer 5 minutes to cook chicken. Dissolve cornstarch in water. Return soup to a boil and stir in cornstarch. Add okra and salt and pepper to taste and simmer until okra is cooked, about 5 to 7 minutes.
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