Important: the soup can have two “thickeners”: white beans and cherry tomatoes or barley and peas, choose any option. You can take the beans from a can, or cook them yourself (soak overnight and cook over low heat in salted water for 1-2 hours until they are completely soft).

Let's start with the broth. Place the chicken in a pan, add a little salt, add water and cook over medium heat for at least an hour until the chicken is completely cooked, remove it from the broth and let it cool slightly. (Add barley to the broth and let it cook if you chose this option).

Place diced vegetables in a saucepan with a thick bottom: potatoes, carrots, onions, celery, add olive oil, salt, rosemary, and thyme (as is, full sprigs), quickly fry over high heat, then reduce the temperature and simmer for 10 minutes. (If you chose the option with beans and cherry tomatoes, then after frying, put these components in a pan and simmer with the rest of the vegetables; if your choice is barley and peas, then the peas are also added after frying and simmered with the rest of the vegetables).

Transfer the vegetables to the broth, cook for 10-15 minutes over low heat (the soup should simmer quietly), then add chopped savoy cabbage or kale leaves and cook for another 10-15 minutes.

Remove the chicken meat from the bones and divide it into small pieces.

When the soup is cooked, you need to remove the rosemary and thyme and let the soup brew for 2 hours or more (overnight is best).

The soup should be hot when serving. Put a few pieces of stale bread, some chicken meat, into a plate and pour in the soup, it should be thick.