1) Clean and put in a saucepan 1 carrot, 1 stick of celery, 1/2 onion battened with cloves, a few peppercorns, 1 teaspoon of coarse salt, bay leaf and chicken breast. Cover flush with water, brought to a boil And cook over low heat 20 minutes.

2) Meanwhile grainy the corn on the cob, clean and cut leftover celery and carrot slices, sliced the remaining onion e reduce sliced ​​courgettes. Remove the pot from the heat, strain the broth (you will have to get about 1.2 liters) and fray the chicken, lukewarm.

3) Put the broth back into the pot with the tomato sauce, add the remaining celery, carrots and onion and bring back to the boil. Cook for 8-10 minutes then add the courgettes, corn and chicken. Season with paprika, regulated of salt and peppery.

4) Cook the soup for another 8 minutes, take it off from the fire e perfume it with parsley. Serve it lukewarm accompanied by grated cheese and, if you like, a little Greek yogurt.