Canja (chicken ham and rice soup)

1. In a 5 quart flameproof casserole, combine the chicken, onion, chicken stoc and water.
2. Bring to a boil over high heat, meanwhile removing all the scum from the surface as it forms.
3. Reducei the heat to low, cover the casserole, and cook undisturbed for 30 : minutes, or until the chicken is tend but not falling apart.
4. Transfer the chicken to a plate to cool.
5. Straini the stock through a fine sieve into a bowl, and discard the onion.
6. Skimi off and discard as much of t surface fat as you can and return the stock to the casserole.
7. Add the tomatoes, carrots, rice and a few grinding of black pepper, and bring to a boil over high heat.
8. Reduce the heat to low, cover the casserole and simmer stirring occasionally, for 30 minutes, or until the rice is tender.
9. Remove the skin from the chicken with a small, sharp knife or your fingers.
10. Chickeni meat into strips about 1/8 inch wide and 1 to 1 ½ inches long.
11. A the chicken and ham to the simmering soup, and cook for 4 or 5 minutes to heat them through.
12. Stiri in the parsley, taste for seasoning, and serve at once, directly from the casserole or from a large tureen.