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 poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This Recipe for Canja (Chicken Ham & Rice Soup) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Canja (Chicken Ham & Rice Soup) from the recipe cookbook of Recipes-to-go (Meat)
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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