Clean and wash chicken bones. Take the bones, tomato, cloves, cinnamon black peppercorns and salt with one litre of water in a pressure cooker and cook till six whistles.
Strain the stock into a thick-bottomed pan and discard the bones. Adjust salt and simmer for five to six minutes. Stir in lemon juice, mix well and remove off heat.
Soak slices of bread in the soup till soft and mushy and serve at room temperature.