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.
No comments:
Post a Comment