• For the stock:
  • 1/2 hen
  • 1 kilo of cow's bones
  • 2 ham bones
  • 4 leeks
  • 3 celery stalks
  • 1 medium-sized onion
  • 300 gm of potatoes
  • 1/4 kilo of chickpeas
  • Salt
  • For the soup:
  • 1/4 kilo of rice
  • 150 grams of diced ham
  • 2 boiled egg
  • 1 sprig of mint


Heat 3 litres of water in a cooking pot and add the hen, bones, soaked chickpeas; the peeled and chopped potatoes; half the peeled and chopped onion; the sliced carrots and the rest of the cleaned vegetables, cut into large pieces.

Cover the pot and allow to cook on a low heat for between 2 to 3 hours.

After this time, remove from the heat, take the hen out of the stock, de-bone it, de-bone the meat and set aside.

Strain the stock through a colander and also set aside.

Place the strained stock in a pan and heat, and when it is hot, add the rice and diced ham.

Cook on a high heat for 15 minutes, until the rice is ready.

Then separate and pour into a soup tureen.

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When you serve it, add the de-boned hen, the chopped hard boiled eggs and the sprig of mint.

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  • Alimento base: Hen
  • Dificultad: Easy
  • Tiempo preparación: 180 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Spain
  • Comunidad: Andalusia
  • Típica de: Spain
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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