Take tomatoes, stew with okra, cut into small rings. Put this on to boil with about the water and soup meat, chop up an onion, a carrot and parsley, add this to the soup. Fricassee the chicken with some rice, dish up with the soup, putting a piece of chicken and one tablespoon of rice into each soup plate before adding the soup. Let the soup simmer four or five hours; season with salt and pepper. A little corn and Lima beans may be added; they should be cooked with the soup for several hours. Cut the soup meat into small cubes and leave in the soup to serve.