Quick & Hearty Chicken Bean Soup

Appetizing, tasty, filling and easy to prepare! Canned bean soup with chicken broth is light and at the same time very satisfying. Bright, warming, everyone will like it without exception! And it is prepared simply and quickly.
cook time: 1h
Elijah Stroud
Quick & Hearty Chicken Bean Soup

Nutrition Facts (per serving)

73
Calories
2g
Fat
8g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Ground black pepper to taste
Water 1.5 l
Potato 4 pc
Tomato paste 1 tbsp
Carrot 1 pc
Greenery to taste
Beans 250 g
Chicken 300 g

Recipe instructions

Step 1

Step 1
How to make soup from canned beans and chicken? Prepare everything according to the list. You can take a whole chicken or use individual parts. A rich and rich broth is obtained from the soup set. Singe the chicken to remove any remaining feathers and wash well.

Step 2

Step 2
Pour cold water over the meat and place on the stove. Bring to a boil over high heat and then skim off any white foam that forms. Reduce the flame and cook the chicken under a closed lid until cooked (it will take 30 to 45 minutes).

Step 3

Step 3
Meanwhile, prepare everything else. Peel onions, carrots, garlic and potatoes. Rinse vegetables in clean water.

Step 4

Step 4
Cut the potatoes into small cubes or thin slices.

Step 5

Step 5
Chop the onion finely and grate the carrots using a coarse grater.

Step 6

Step 6
Heat refined vegetable oil in a frying pan. Fry the onions and carrots until golden brown. Send the tomato paste for frying.

Step 7

Step 7
Mix everything well, add the garlic, passed through a press, and hold on the stove for a few seconds. Then turn off the heat under the frying pan. Instead of tomato paste, you can use ketchup or tomatoes in their own juice.

Step 8

Step 8
When the chicken is cooked, remove it from the broth. Place the potatoes into the pan. Simmer over low heat for about 15 minutes (until the potatoes are soft).

Step 9

Step 9
Place the canned beans in a colander and rinse under running cold water. Add the roast and beans to the broth. Add salt to taste. Leave the soup to simmer for about five minutes.

Step 10

Step 10
Remove the slightly cooled chicken meat from the bone. Make the pieces approximately the same size.

Step 11

Step 11
Add chicken to the soup, and after two to three minutes add finely chopped greens. Parsley, dill or green young onions will complement the soup well. Remove the pan from the heat and let the soup brew for a while.

Step 12

Step 12
Serve while itʼs hot! Offer everyone a plate of ground allspice or black pepper.

Additional rubrics

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