Boil the breast in salted water with the addition of 1 onion and bay leaf until ready. It takes about 30 minutes. Take out the chicken and remove the onion and laurel. Put the lentils in the broth, bring to a boil and cook on medium heat for 15–20 minutes.
In the meantime, melt the butter in a pan and put the raw onion, carrot, tomato and garlic, cut into medium pieces. Salt and cook under a lid for 10 minutes. Remove the lid, add chili and chicken seasoning and fry for another 5 minutes.
Put the zazharku in a pan with lentils. Season with salt, stir and boil for a couple of minutes. Season the soup with a blender and serve with chicken breast pieces and crackers.
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