Boil in small amount of water (1-1. 5 l) chicken. The amount of water it is desirable to associate with a number of vegetables. So when you throw in the pot, ready the broth they were covered, but the vegetables were swimming in the sea - ocean. I added at the initial stage, the Bay leaf, which is later fished out and thrown away

Until fillet is cooked (and it will be ready very quickly), grate the carrots, chop the onion and cube the potatoes and zucchini. The valuable taste and color sorrel is missing in the group photo because I have it on arrival from the country froze in portioned packages.

Saute onions and carrots in the pan and add to the broth with chicken. There also fill the squash and potatoes. Sprinkle lightly with salt, remembering that the sorrel adds tartness to soup, add pepper, Khmeli-suneli and other of your favorite seasonings. When the vegetables are cooked, add the sorrel and, in just a minute, turn off the soup.

In a blender, beat all in a homogeneous mass. Along with chicken. Taste for salt, if desired, add cream. I did not, because chicken soup is full-bodied and somewhat similar to a soufflé. Ready soup served with sour cream and garnish with sesame seeds and herbs. My younger male appreciated and said that the soup is very satisfying. Although this soup is light and, most importantly, managed to feed the younger generation with the zucchini so that it was not noticed!