Wash the vegetables. Peel the carrots and cut them into thin slices. Peel the onion. Cut the celery into small pieces. Cherry tomatoes cut in half. Put all the vegetables in the pan. Add pepper, oregano and fill with water. Put on the fire and bring to a boil. Cook for about 30-40 minutes on low heat.
Make incisions on the chicken fillet, but not to the end, rub garlic, vegetable oil and soy sauce.
Put the fillets in a heat-resistant form, covered with foil. Next, lay out the garlic slices. Cover the chicken and garlic cloves with foil. Bake in a preheated 180 degree oven for about 20-25 minutes.
Boil the potatoes in a uniform until tender, peel them hot and mash them into a puree. Add salt, add flour and knead the dough. It should not be too steep and liquid.
Form sausages with a diameter of 2-3 cm from potato dough and cut into thin slices.
Prick each dumpling with a fork. Boil the dumplings in salted water for about 2-3 minutes. Transfer to a plate and lightly brush with oil.
Remove the baked garlic from the skin, put it in a bowl and mash with a fork. Add 1 tbsp soy sauce and stir. Put the filling in the ready-made broth, add salt if necessary.
Serve the broth with chopped baked chicken and potato dumplings.