Healthy Recipe

Chicken Rice Soup with Ham

Recipe By:
Sonali
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Chicken Rice Soup With Ham
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  • Total Time 90 min Ico-add
  • Yield 6 Servings
  • Level Easy

This thick and rich chicken rice soup with ham makes a meal all by itself. Serve with buttered toast.
 

Ingredients

  • 3 to 4 pound stewing chicken
  • 1/2 pound ham, diced
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 to 3 quarts cold water
  • 1/4 cup white rice
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 cup milk, heated
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Directions

  1. 1. Cut the chicken into quarters (or buy chicken pieces), place it in a kettle with the ham, onion and carrots; add enough water that it comes one to two inches above the chicken.
  2. 2. Heat to boiling and simmer until meat is tender, about 30 minutes. Remove the chicken and let it cool until it can be handled.
  3. 3. Strain the fat from the top of the water - remove as much as you can.
  4. 4. Place the rice in a strainer with a small wire mesh; run cold water through the rice until it runs clear. Add the rice to the kettle along with the parsley, salt and pepper. Let the pot simmer until the rice is tender, about 20 minutes.
  5. 5. Meanwhile, remove the chicken meat from the bones and reserve.
  6. 6. In a medium bowl, blend the flour and butter together, add milk gradually and mix until well combined.
  7. 7. Add the milk mixture to the soup and cook for five minutes or until the soup has thickened. Add the chicken meat and continue to cook until all is heated throughout, about another five minutes.
  8. 8. Taste, adjust seasonings if needed and serve.
 
 
  • Did you know?

    Chicken soup originated in poor Russian communities where for centuries poultry was the only affordable meat. Many Jewish families used the whole bird to prepare a three course meal which, over time, developed into a traditional meal.