The chicken divided into parts (breast, not use) cover with water and bring to a boil, removing the foam. The broth drained, chicken pieces, rinse. Pot to wash. Again put the bird into a pot, cover with water and removing foam again bring to boil. Add 2 cloves of garlic, coarsely chopped 1 stalk of celery, a small onion, cut crosswise, pepper. Salt. Cook over medium-high heat. 10 minutes before ready, and Bay leaf.

The second onion finely chopped, carrots, cut in half lengthwise, and then sliced across. Chop the celery (2nd stalk). Bacon - diced. In a skillet over medium heat, heat vegetable oil, add the bacon and sauté the vegetables for about 5 minutes.

Add marjoram and ginger, fry for 1 minute. Next, add the couscous and cook, stirring, 1 minute. Remove from the heat.

Celery cut into cubes, sun-dried tomatoes strips, the remaining garlic, finely prorubit.

From the finished soup take out the chicken, cut into pieces. Himself strain the broth and return to saucepan. Put it in the celery and cook for 10 minutes.

Put the meat into the soup along with the roasted vegetables and chopped tomatoes and cook for another 10 minutes. Add cream, bring to a boil and include.