Pour olive oil to the pot and fry onions until golden brown. Then add garlic and after 1 minute sweet pepper. Cover and fry 5 minutes.
Add zucchini and marjoram to vegetables and fry covered over medium heat, stirring occasionally, for 7 minutes.
Add the pureed tomatoes and broth to the pot, bring to boil, add chicken fillet and simmer for 5-7 minutes. Add vermicelli, salt, pepper and simmer for 6-8 minutes.
Pour cooked soup in bowls garnish with parsley and serve with sour cream.
Ready in: 35 minutes.
Amount per serving - 271 Kcal