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.

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