Georgian nut and chicken soup

You can do a lot of things with chicken broth, for example, just add a little small boiled noodles to it and the soup is ready. I often do exactly this, but sometimes I want something very special and then I remember a half-forgotten culinary recipe from last year's tear-off calendar, some pages of which are pasted in a special notebook. First, I boil the broth from chicken and onions cut into halves. I put nuts in a mortar, put them in the broth, add wine vinegar, finely chopped parsley and cinnamon. It remains only to boil the broth, pour into plates and sprinkle with green onion. A little boiled chicken and a piece of butter are added to each plate. Such an unexpectedly light one from the menu of Georgian cuisine. A very interesting and uncomplicated variety of daily diet for everyone and everyone who prefers tender chicken meat. Quite satisfying and not too burdensome for the stomach. This food can also be served to the festive table before more dense dishes.