Pour into a saucepan 1.5 liters of water, put a leg (or breast). As the water boils and appears foam, to remove foam. I do a little differently: in a small saucepan boil the legs for about 10 minutes, then the legs shift to "primary" the pan and cook a little longer leg is already in a large pot (in the photo I showed it to). Small pot does not need us. Water, add salt and put the onion and Bay leaf.

While the leg is boiled, to cook the vegetables. Potatoes and carrots clean, wash and cut into cubes, carrots cut slightly smaller than the potatoes. Cut the mushrooms into quarters. The finely chopped greens (I dill). When the leg is cooked until soft, put the broth, carrots, potatoes and chicken seasoning.

When everything is cooked, add remaining ingredients: green peas, corn, mushrooms, herbs, cream and boil 2-3 minutes. Greens cream can be put in the dish before serving.

All our chicken soup is ready! BON APPETIT!! Sometimes I add in the broth along with corn and peas omelette: two eggs beat with a fork, season with a little salt and cook in a pan with butter. The finished omelet cut into pieces and add to the pot. It turns out also very tasty!!! The photo shows a large number of products because I was cooking for more people.