Corn soup with tomato and chicken

Corn soup with tomato and chicken
40
10
4
10.5 oz chicken breast ( 300 g )
1/2 cup tomato sauce
2 corns
2 celery stalks
2 carrots
2 zucchini
1 onion
2 tbsp chopped parsley
2 tsp smoked paprika
1 clove
1 leaf laurel
parmesan cheese ( to taste )
extra virgin olive oil ( to taste )
black pepper ( to taste )
salt ( to taste )
coarse salt ( to taste )


Make the broth

Clean 1 carrot, 1 celery stalk, ½ onion, and put them in a pot; add a clove, some pepper, 1 teaspoon of coarse salt, a laurel leaf, and the chicken breast. Cover all the ingredients with water, turn on the heat, and cook for 20 minutes from when the water starts to boil.

The broth is ready

Meanwhile, husk the corns, clean and cut the remaining celery and carrots, chop the remaining onion, and slice the zucchini. Remove the pot from the heat, strain and keep the broth (you have to obtain 5 cups more or less), and cut the warm chicken.

Cook the soup

Put the broth into the pot, add the tomato sauce, the remaining celery, carrots, and onion, and wait until it boils. Cook for 8-10 minutes, then add the zucchinis, the kernel corn, and the chicken. Season with the smoked paprika, and season with salt and pepper.

Complete and serve

Cook the broth for 8 minutes more, then remove it from the heat, and flavor it with some parsley. Serve it warm, garnish with some grated cheese, and if you want, match it with some Greek yogurt.

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