Cut from the breast fillets. The frame to put it in cold water, add the crosswise incised peeled onion. Peel the carrot, cut in half and lengthwise into halves. On a dry pan, brown the pieces of carrot and put it in the pan. Add a tablespoon of the dry mixture of vegetables (or fresh cut roots, if any). Bring to a boil and cook for 40-50 minutes. Then strain the broth, remove the carcass, roots, squeeze and throw.

Carrots and celery cut into sticks, potato cubes, pepper lengthwise into 4-6 pieces and crosswise into thin slices. Wash rice. Carrots and celery fry until soft.

Chicken fillet cut into strips and fry until Golden brown, lower into the boiling broth. Lower the heat to small.

In the boiling broth, omit the potatoes, rice, browned vegetables, bring to the boil, add salt and cook over low heat for 10 minutes.

Add bell pepper and cook for another 5-10 minutes, until the potatoes are done.

Put the soup the spinach, stir, until it is completely gone, bring to boil,

Pour the cream,

Add sweet paprika, stir, heat for 2-3 minutes and remove from heat. Season with ground black pepper.