Hearty Bean and Chicken Soup

Simple, tasty, satisfying, made from affordable ingredients! Bean and chicken soup can be prepared with any meat or without it at all. You can add mushrooms, other vegetables, herbs and spices. Crushed white beans give it an interesting flavor, richness and thickness!
cook time: 3h
Ava Prescott
Hearty Bean and Chicken Soup

Nutrition Facts (per serving)

80
Calories
4g
Fat
5g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Water 1.5 l
Parsley (3 branches) 10 g
Carrot (large) 1 pc
Vegetable oil 2 tbsp
Beans 200 g
Chicken 300 g

Recipe instructions

Step 1

Step 1
How to cook delicious bean and chicken soup? Very simple. To begin, prepare the necessary ingredients according to the list. You can make the soup from dried beans, like I did, or from canned ones. Using canned beans will speed up the cooking time of the soup. You can add or replace the vegetable part to your liking. You can also use greens to taste.

Step 2

Step 2
Rinse the beans and pre-soak overnight in cold water. You can use any variety of beans. I have white beans. Drain the swollen beans by placing them in a colander. Rinse the beans well under running water.

Step 3

Step 3
Take a suitable saucepan, place the beans in it, pour in 1.5 liters of cold water and cook over medium heat. Cook the beans until tender, 1 to 1.5 hours. The exact cooking time depends on the size of the beans and their variety. It took me a little over an hour. After an hour of cooking, you can lightly salt the water. This way the process will go faster. Ready beans should be soft, but not boiled.

Step 4

Step 4
Place the finished beans in a colander and dry.

Step 5

Step 5
Place some of the beans in another bowl and mash into a puree with a masher. This will make the soup more viscous and give it a rich bean flavor.

Step 6

Step 6
Wash the chicken fillet, dry it and cut into small portions. You can replace the fillet with meat with bones. Broth cooked on the bone will be richer.

Step 7

Step 7
Boil 1.5 liters of water in a saucepan over medium heat. Add chicken fillet and whole peeled onion and cook, skimming and stirring occasionally, for about 20 minutes. If you have bone-in meat, cook for at least 30 minutes.

Step 8

Step 8
While the chicken is cooking, prepare the remaining vegetables. Peel the carrots and cut into small cubes.

Step 9

Step 9
Finely chop the garlic.

Step 10

Step 10
Also finely chop the parsley. In addition to parsley, you can take other greens: dill, cilantro, spinach, etc.

Step 11

Step 11
Heat vegetable oil in a frying pan over medium heat. Add carrots and cook, stirring, for 4 minutes.

Step 12

Step 12
Add garlic and cook for another 1 minute. The garlic should have a bright aroma.

Step 13

Step 13
Transfer the roasted vegetables to the soup pot. Next, add the crushed and whole beans. Salt, pepper and mix everything.

Step 14

Step 14
Cook the soup for another 5-7 minutes at a low simmer. At the very end, remove the boiled onion. Remove the pan from the heat and let the soup simmer for 10 minutes, covered.

Step 15

Step 15
Pour the soup into bowls, sprinkle with chopped herbs and serve. Bon appetit!

Additional rubrics

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