- 3 pounds boneless, skinless chicken meat
- 1 onion, chopped
- 6 cups chicken stock
- 1/4 cup long-grain white rice
- 3/4 cup tomato - peeled, seeded and chopped
- 1/2 cup chopped carrots
- salt to taste
- ground black pepper to taste
- 3/4 cup diced ham
- 1 tablespoon chopped fresh parsley
step 1: To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. 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 stock.
step 2: Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
step 3: When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.