Soup with lentils, celery and chicken in chicken broth

1. Wash the chicken breast under running water, put it in a saucepan, pour clean cold water (about 1.6 -1.7 liters), send it to the fire. Cook the chicken until cooked, about half an hour from the moment of boiling. In the process of cooking, we remove the foam with a slotted spoon. We extract the finished meat, separate it from the bone, divide it into fibers, and leave it.

2. Peel the carrots, wash them, cut them into circles, put them in a bowl. Celery stalks are cleaned with a vegetable peeler, just remove the thin skin, cut into plates, put in a bowl with carrots. Onions are peeled from the husk, cut into cubes coarsely, and sent to the rest of the vegetables. Garlic is cleaned, then passed through a press.

3. We choose a pot in which we will cook soup, it is better if it is with a thick bottom. Pour olive oil into a saucepan, send it to the fire. When the oil warms up a little, we put the prepared vegetables in it, fry until the onion is soft and transparent.

4. Then pour chicken broth to the vegetables, enrich with dried herbs: parsley, oregano and thyme, do not forget to add salt and pepper to taste. We wait until the broth boils.

5. Wash the lentils under running water, put them in boiling soup. Cook until the lentils are ready, it will take no more than 12-15 minutes from the moment of re-boiling.

6. My cabbage, put it in the soup. After the cabbage, we spread the chicken, as well as young beans, cook for 10 minutes. At the very end, add the zest and lemon juice. We continue to cook on low heat until the soup boils.

The finished soup is laid out in portions and served on the table.

Bon appetit!