Time: 120 minuti
Difficulty: Facile

Ingredients for 6 people:
300 g of legume soup and gluten-free cereals
2 shallots
1 blonde onion
1 carrot
0,5 dl of dry white wine
2 tablespoons of white vinegar
250 g of chicken breast
3 coasts of celery
100 g of fresh pecorino
extra virgin olive oil
fine salt
2 juniper berries
black pepper in grains

Method:
Peel the celery and remove the outer part with a potato peeler; transfer the celery slices in a bowl with water and ice.
When they are well curled, drain well and dress them in a bowl with a little oil and a pinch of salt; Keep the celery curls aside for the final garnish.
Prepare the stock. Place the onion, the remaining celery and the carrot in a pan with 3.5 liters of water, peeled and cut into pieces, 2 peppercorns and juniper berries; bring to a boil, then add the wine and vinegar, and cook for about 1 hour.
Then place a steamer basket inside the pan, removing part of the broth, if necessary, so that the liquid does not touch the basket. Place the chicken breast in it and cook it for about 50 minutes; at the end, remove the meat and fray it with your fingers.
Peel the shallots, chop finely and brown in a large pan with 3 tablespoons of oil. Add the gluten-free legume and cereal soup, mix so that it is flavored, then add the necessary hot broth and cook the soup (it will take about 35-40 minutes).
At the end, divide the gluten-free soup into individual holster and complete it with chicken flakes, celery curls and pecorino cut into strips. To serve.