Chicken soup with dumplings, celery and zucchini

1. First remove the skin from the chicken breast. Meat can be passed through a meat grinder. Ingredients: Instructions

1. First remove the skin from the chicken breast. Meat can be passed through a meat grinder or finely chopped. Then add to it the crushed greenery, egg and a little salt, kneading minced meat. Let's put minced meat in the refrigerator for a while. Chicken bones are put in a pot of water, add the skin and a little meat. We put broth. Peel the onions and finely chop it. We cut the remaining vegetables with small cubes. 2. Melt the butter in the saucepan. Add the onion and stew for a few minutes, then fall asleep with the remaining vegetables (do not throw the tavern) for ten minutes on a small fire all together stew. Season with lemon juice and pepper, add cilantro. 3. Pour in the broth and bring to a boil. Add the zucchini. Bring to a boil, reduce fire, season with salt. Soup cook until ready zucchini. 4. In cold water we lower two teaspoons, then scoop up a small spoon with minced meat, we press the mince with the second spoon on top to make a smooth, beautiful dumpling. 5. In the soup we lower the formed dumplings and cook until ready. Ready dumplings should float up. Ready soup spilled on plates.

Servings: 6