Chicken pomegranate soup

1 serving


Rinse the prepared chicken carcass well, separate the meat from the bones, cut into small pieces, fold into a saucepan, pour with water and bring to a boil over high heat. At this time, clean the onions and carrots, wash and shred with thin half rings. As soon as the broth boils, remove the foam, reduce the heat to low, add crushed vegetables, bay leaves, white ground pepper and salt and cook until the meat is ready. Cut the grenades with a sharp knife, break with your hands, carefully remove the grains and pour them into the soup 10 minutes before the end of cooking. Season the finished soup with cream and lemon juice, sprinkle with dill greens, close with a lid, let it brew for about 10 minutes and serve