Chicken soup with tomatoes and vermicelli

Ingredients for 4 servings:

• ½ chicken
• 2 ½ liters of water
• 1 can tomatoes, chopped, 400 g
• 250 ml tomato puree
• 5 tbsp olive oil
• 1 tsp, levelled pepper, black
• 1 tsp, leveled chili flakes
• Sea salt
• 125 g vermicelli

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place the half chicken in a pot with the water and cook over high heat for about 40 minutes. Remove and let cool slightly. Remove the meat from the bone, chop it into small pieces, and return it to the pot. Add the chopped tomatoes, tomato puree, olive oil, pepper, chili, and salt and cook for another 10 minutes. Finally, break up the vermicelli by hand. Add it to the pot and cook until the noodles are tender. Serve with crispy garlic bread.