Green lentil soup with chicken is a hearty, fragrant and remarkably wholesome homemade soup in which protein- and fiber-rich lentils pair harmoniously with tender chicken and a familiar set of aromatic vegetables. Green lentils are one of the tastiest and most versatile legumes: they hold their shape well in cooking, don't break down into mush and at the same time cook significantly faster than red beans or chickpeas — just 30-40 minutes with no pre-soaking. Simmer chicken fillet or thighs until cooked, strain the broth and cut the meat into pieces. Drop the rinsed lentils into the boiling broth and cook for 25-30 minutes until almost tender, then add diced potato, sautéed onion and carrot, bay leaf, black pepper and spices. Cook for another 10-15 minutes and return the meat at the end. Proportions for a 4-liter pot inside.

This national Georgian soup, chikirtma made with chicken, is the true king of all soups. Although there are very few ingredients, the main one being chicken, the result exceeds the boldest expectations. Incredibly tender, even silky, hearty broth with substantial pieces of meat is especially good after a lively feast.

Sorrel soup with chicken and egg — known in Russia as "green borscht" — is a classic spring soup built on a light chicken broth with plenty of fresh sorrel, diced potato and the essential garnish of half a hard-boiled egg in each bowl. Sorrel gives the soup its pleasant lemony tang and beautiful green color. Simmer the chicken with onion and bay leaf for 30-40 minutes, add diced potato and cook another 15 minutes until tender, then stir in washed and chopped sorrel for just 2-3 minutes at the very end — overcooking turns it olive-drab and dulls the flavor. Serve with sour cream and half a boiled egg. Proportions for a 3-liter pot inside.

Chicken soup with canned sweet corn is an original, tender and remarkably filling homemade soup, where the gentle sweet note of corn pairs wonderfully with tender chicken, soft potato and a fragrant onion-and-carrot base. The big advantage of canned corn is that it needs no pre-cooking and immediately gives the soup its signature sweet flavor and beautiful sunny color. Simmer chicken fillet or thighs until fully cooked, drop diced potato into the broth, and after 10 minutes add sautéed onion and carrot. Finally stir in the corn with its liquid, bay leaf and peppercorns and cook for another 5-7 minutes. Serve with fresh herbs and sour cream. Proportions for a 3-liter pot inside.