Grilled chicken summer soup

In such a soup, you can additionally put a little cooked vermicelli separately.

Ingredients

• half grilled chicken + carcass and bones from 1 more grilled chicken
• 300 g green peas
• 6 young carrots
• 2 medium leeks
• 2 cloves of garlic
• 1 small bunch of dill
• butter
• salt

Directions

1. Remove the meat of half of the grilled chicken from the bone, cut into small pieces (the skin is best removed). Put all the bones in a saucepan, pour 1.5 liters of cold water, bring to a boil, reduce heat.
2. Cut off the green part of the leek, cut into shorter pieces, rinse, add to the pan with chicken bones along with the "butts" of carrots, crushed garlic and dill stalks, salt. Cook for 20 minutes, strain.
3. Cut the white part of the leek into 1 cm thick circles. Also cut the carrots. Melt the butter in a large skillet, add the carrots and leeks, and cook over low heat for 5 minutes. from each side. Turn gently to keep the leek intact.
4. Simmer the peas in a small amount of broth over low heat, 3 minutes. Add chicken pieces, heat up. Chop the dill leaves into small pieces.