Fill half a pot with water and bring to a boil. Add the cleaned chicken drumsticks and beef stew meat. Add the ham slices.

Next, add the sliced carrot, green beans, and piece of leek (no need to thaw).

Add the peeled potato, cut into large pieces or left whole, and the sausage. Add more water as needed.

Skim off any foam as it forms. When the vegetables, ham, and sausage are tender, remove them to a bowl. My husband likes chunks of potato, so I try not to let them fall apart. Continue simmering the chicken and beef.

Strain some broth into a small pot to cook the noodles (I used fideuà noodles this time). When the noodles are almost done, add the chickpeas and finish cooking them together. Season with a little salt and pepper.

Add a teaspoon of basil to the remaining broth. Slice the sausage into thick rounds.

In a skillet, sauté a finely chopped garlic clove in olive oil, then brown the chicken and sausage. Season with salt, pepper, and a pinch of ground bay leaf.

Return the chicken and sausage to the pot and cook for another 5 to 10 minutes.

Adjust salt and spices to taste. Mix the noodles and chickpeas into the stew or serve them separately.