Chicken soup with chickpeas and leeks

Name: chicken soup with chickpeas and leeks
Total time: 50 min
Yield: 4
Ingredients: 1 soup chicken; 2 laurel leaf; 1 twig fresh thyme; 2 twig fresh celery leaves; 2 twig fresh parsley; 2 juniper; 2 peppercorns; 1 piece mace; 1 clove; 100 gram White rice; 100 gram minimacaroni; 300 gram leeks; 400 gram chickpea; 1 bunch flat leaf parsley

Ingredients

1 soup chicken
2 laurel leaf
1 twig fresh thyme
2 twig fresh celery leaves
2 twig fresh parsley
2 juniper
2 peppercorns

1 piece mace
1 clove
100 gram White rice
100 gram minimacaroni
300 gram leeks
400 gram chickpea
1 bunch flat leaf parsley

Directions

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.