1. Put the chicken, onion and chicken soup in a large soup pot. Put the pot on medium-low heat, cover it and cook for about 45 minutes until the chicken is soft. Take out the chicken and put it aside. Filter the soup, remove the solid, discard and keep the soup. Remove as much oil as possible from the soup.

2. Wash the big soup pot and pour the filtered soup back into the pot. Add rice, tomatoes and carrots to the soup. Season with salt and pepper. Cook the soup on medium heat, and turn to medium heat to cook for about 25 minutes.

3. Cut the chicken into cubes after it is slightly cold. Add chicken and ham to the rice soup and cook for a few minutes until the flavor of ham blends into the soup. Finally, add coriander.