Chicken, Ham, And Rice Soup (canja)

Total Time: 1 hr 38 mins Preparation Time: 20 mins Cook Time: 1 hr 18 mins

Ingredients

• Servings: 4
• 3 lbs chicken, halved
• 1 medium onion, chopped
• 6 cups chicken stock
• 1/4 cup long grain rice
• 3/4 cup tomato, peeled, seeded and chopped
• 1/2 cup young carrot, scraped and diced
• salt, to taste
• fresh ground pepper, to taste
• 3/4 cup cooked ham, diced
• 1 tablespoon parsley, preferably flat continental type, chopped

Recipe

• 1 in a saucepan combine the chicken, onion, and chicken stock, bring to a simmer, cover and cook over low heat until the chicken is tender (about 45 minutes).
• 2 lift the chicken out onto a platter and set aside.
• 3 strain the stock through a sieve set over a bowl.
• 4 discard the solids and skim off as much fat as possible from the stock.
• 5 rinse out the saucepan and return the stock to it.
• 6 add the rice, tomatoes and carrots.
• 7 taste for seasoning, add salt if necessary and freshly ground pepper.
• 8 bring to a simmer and cook until the rice is tender, about 25 minutes.
• 9 when the chicken is cool enough to handle remove the skin and bones and cut into strips about 1/2 x 1 1/2 inches.
• 10 return the chicken to the saucepan with the ham and cook just long enough to heat through.
• 11 add the parsley and serve.