4 lb whole chicken, into 6 or 8 p
1 medium onion, peeled, cut in half
1 qt chicken stock, fresh or cann
2 qt cold water
6 medium tomatoes, peeled seeded and coarsel
1 cup carrots, finely diced
1 cup raw long grain rice
1 black pepper, freshly ground
1 cup cooked ham, finely diced
1 tbsp fresh parsley, finely choppe
A Recipe for
Canja (Chicken Ham & Rice Soup)
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This Recipe for Canja (Chicken Ham & Rice Soup) is one of thousands in the Recipes-to-go Meat Cookbook.
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Worries go down better with soup. |
| Jewish Proverb |
This is a recipe for Canja (Chicken Ham & Rice Soup) from the recipe cookbook of Recipes-to-go (Meat)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
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Food Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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In a 5 quart flameproof casserole, combine the chicken, onion,
chicken stoc and water. Bring to a boil over high heat, meanwhile
removing all the scum from the surface as it forms. Reduce the heat
to low, cover the casserole, and cook undisturbed for 30
: minutes, or until the chicken is tend but not falling apart.
Transfer the chicken to a plate to cool. Strain the stock through a
fine sieve into a bowl, and discard the onion. skim off and discard
as much of t surface fat as you can and return the stock to the
casserole. Add the tomatoes, carrots, rice and a few grinding of
black pepper, and bring to a boil over high heat. Reduce the heat to
low, cover the casserole and simmer stirring occasionally, for 30
minutes, or until the rice is tender. Remove the skin from the
chicken with a small, sharp knife or your fingers. chicken meat into
strips about 1/8 inch wide and 1 to 1 1/2 inches long. A the chicken
and ham to the simmering soup, and cook for 4 or 5 minutes to heat
them through. Stir in the parsley, taste for seasoning, and serve at
once, directly from the casserole or from a large
: tureen.
Serves: 12
Canja (Chicken Ham & Rice Soup) Recipe brought to you by Recipes To-Go