• ½ Nutrave chicken
  • Beef shank
  • 2 carrots
  • 1 leek
  • 1 salted backbone
  • Pedrosillano chickpeas
  • 2 eggs
  • Chopped cured ham
  • Organic soup noodles
  • A few mint leaves
  • Bread
  • Oil for frying


Place the peeled carrot, the peeled leek, cut into two halves, the bone, the beef, the chicken and the chickpeas in the pot. The chickpeas should be soaked in water the night before.

Cover with water and cook for one hour.  Take the chicken off the heat, remove the bone and cut into pieces. Boil the eggs and, once cool, cut into slices.

Finely cut the mint and the ham. Fry some croutons.  Once everything is ready, place the stock in a saucepan with the noodles, using one handful per person and one extra handful.

Cook for a few minutes until the noodles have the required consistency and serve hot, accompanying the soup with cured ham, the eggs, the mint, the croutons and the finely chopped chicken meat.

Recipe sent by Rocío Macías Sotillo from the blog Cocinando con las Chachas