Peel meat from leftover rotisserie chicken until all that is left are bones. Save the meat on the side.

Peel and chop garlic clove into super tiny chunks

Fry the garlic and the chicken bones in a medium pot for 5 mins, then add about half a pot of water and bring to a boil.

Add the pulled chicken meat into the broth. Lower the heat to a medium fire and keep the broth simmering for 15-20 mins.

Add the watercress and raise to a boil for 5-10 mins. Salt and pepper to taste. Enjoy!