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chicken soup

Ingredients

In 2 liter cold water, bring to boil the chicken drumsticks; then leave to boil for 20 minutes. Remove the drumsticks from the liquid, and pick the meat into pieces.
Using a clean kitchen towel, sieve 1 liter of the liquid, then add the chicken stock, meat, chick peas (frozen), and vermicelli. Leave to cook for 10 minutes.
Peel the tomatoes, remove the seeds, and cut the pulp into cubes.

Serving suggestionBefore serving, add the tomato cubes to the soup, then divide into four bowls and garnish with the garden cress.