Chicken soup with chickpeas and leeks

Put the chicken on with all the ingredients for the broth, a spoonful of salt and 2 liters of water. Let it slowly boil and leave with the lid on the pan at the lowest setting for about 2 hours.

Pour the entire contents of the pan into a colander over another pan, drain well and cool slightly. Pick the meat from the chicken and keep separate.

Bring the stock back to the boil and reduce to about 1.5 liters.

Add the rice first and add the leeks, chickpeas and chicken meat after about 5 minutes.

Finally add the parsley and if necessary add the soup to taste with salt and pepper.