Celery roughly chopped, with lemon to remove the zest and squeeze 2 tbsp juice, garlic chopped, onion cut into 4 parts. To prepare the dill (I took only the thick part that the leaves left for decoration) and mint (fresh mint I had, so I took dried). Prepare paprika. If you don't have cereal, you could just ground.

Now all the above ingredients together with chicken fillet (whole piece not cut) pour 1.5 l of water, bring to a boil and cook for 30 minutes.

To remove the meat.

Drain the broth through a colander to large pieces left in it.

Then strain the broth through a very fine sieve (I added two layers of gauze). This is necessary in order to remove from the broth, all the small pieces of vegetables and spices. Now put the broth on the fire and add the rice. Bring to boil and on low heat cook for 10 minutes.

Boiled fillet dismantle the fibers. Put them in the soup, add the lemon juice, salt and pepper to taste. Cook for another 3 minutes.