First we prepare the base for the soup:
1. In the version with chicken - bring to the boil the chicken together with the carrots, peppers, 1 onion, parsley, celery and the bay leaf. Put them all whole, cook until they release the taste, then remove. When they start to boil, turn down the heat and simmer for an hour. Skim off the foam.
2. In the fasting version - skip the meat, put only the vegetables and the bay leaf, let simmer for an hour.