Soup with zucchini, corn and chicken scallops

Ingredients: 
0,5 kg chicken breasts 
0,5 kg of chicken heads 
1 zucchini 
1 sweet pepper 
12 cherry tomatoes 
2 onions 
200 g celeriac 
1 carrot 
200 g canned corn 
1 tbsp. l. olive oil 
2 tbsp. l. butter 
salt, white pepper to taste peas 
Preparation: 
Chicken head wash, pour 2 liters of cold water and cook for 40 minutes. Then remove the head, and strain the broth. With chicken head cut scallops, cover them with foil and leave to serve. 
Chicken breast with olive oil to grease and bake in preheated 200 ° oven for 25-30 minutes. Roasted breast cut into slices across the grain. 
Carrots, onions and celery root peel and cut into cubes of medium size. 
In a pan heat the butter and fry the onions in it, celery and carrots. In saucepan of boiling chicken broth, place the slices of baked breast, add the fried vegetables and bring to a boil. 
In soup, omit the sweet pepper, cut in small bars, and zucchini, cut in triangular slices, add salt. White pepper squash and add to soup. 
Then put canned corn and halved cherry tomatoes, bring the soup to a boil, remove from heat and allow to steep for 5 minutes. When applying to each plate put some chicken combs. 

Zucchini should be stored at room temperature and use within four to five days. Sliced baked chicken breast can be added directly to the plate, like scallops. In this case the tray from the breast after baking must immediately cover with foil and keep warm to serve.