If you boil the chicken fillet in advance, you will spend very little time preparing the soup, about 30 minutes. With broth -1 hour.
Boil the chicken fillet in a saucepan, pour 1 liter of water into it. When the water boils, remove the foam and spread the onion directly in the husk entirely and the carrot, cut into quarters. These vegetables will make the broth Golden.
Salt to taste.
When the meat is cooked, remove it from the pan along with the carrots. Carrots are useful for soup. Strain the broth and warm it to hot (if you had it cooked in advance) to make the soup.
In a pot with a thick bottom, where we will first stew the vegetables, and then cook the soup, pour the oil. Warm it and spread a clove of garlic, cut in half lengthwise. Hold the garlic for a minute so that it gives the flavor to the oil, then you can remove it. I'll do it later.
Next-onion, chopped fine. We gild it and add grated carrots. Reduce the heat to a minimum, cover with a lid and simmer the carrots for 10 minutes.
Next, we send the zucchini, cut into small cubes. Mix and simmer for another 10 minutes until the vegetables are ready. DON'T FRY VEGETABLES!