Chicken, Ham, and Rice Soup (Canja)
- Ready In:
- 1hr 38mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 lbs chicken, halved
- 1 medium onion, chopped
- 6 cups chicken stock
- 1⁄4 cup long grain rice
- 3⁄4 cup tomatoes, 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
directions
- 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).
- Lift the chicken out onto a platter and set aside.
- Strain the stock through a sieve set over a bowl.
- Discard the solids and skim off as much fat as possible from the stock.
- Rinse out the saucepan and return the stock to it.
- Add the rice, tomatoes and carrots.
- Taste for seasoning, add salt if necessary and freshly ground pepper.
- Bring to a simmer and cook until the rice is tender, about 25 minutes.
- 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.
- Return the chicken to the saucepan with the ham and cook just long enough to heat through.
- Add the parsley and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
hey Captain! This is fabulous!! And I cheated so I can only imagine how amazing it would be if made properly. i used boneless breasts of chicken so the stock wasn't enriched as much as it would have been with bone-in chicken. But it was still awesome. A nice low fuss dish. Very tasty! we had a cool night with a bit of rain after several hot days so this really hot the spot. thank you! made for zwt7. xoxo
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
8724165"